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Pea-Cucumber Gazpacho with Curried Scallops


Pea-Cucumber Gazpacho with Curried Scallops Recipe

Ingredients:
  • 2 cups hulled English peas blanched in salted water until cooked through, iced and drained
  • 1 cup packed spinach iced and drained
  • 1 medium onion roughly chopped
  • 1 clove garlic
  • 1 teaspoon minced ginger
  • 1 English cucumber ends removed, washed, roughly chopped
  • 1/2 cup extra virgin olive oil
  • 1 shallot minced
  • 1 tablespoon Dijon mustard
  • 2 tablespoons Marukan Ponzu
  • 1/2 lb. pea shoots
  • 4 large scallops prepped
  • 1/2 cup Curry Tea Spice Rub
  • Salt and black pepper to taste
  • Additional extra virgin olive oil for cooking
Directions:
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