Scallops and White Gazpacho (Ajo Blanco Style)
Recipe courtesy of Frank Cassalle, Sous Chef, Manasquan River Golf Club (Brielle, N.J.).
Ingredients
- u-8 scallops - 3 ea., lightly salted and pan seared
- Recipe for the White Gazpacho (Ajo Blanco Style):
- stale, white bread, crusts removed - 6 cups, cubed
- cold water - 2.5 cups, divided
- whole almonds - 1 cup, blanched
- garlic - 3 cloves
- shallots - 3/4 cup, chopped
- English cucumber - 6 cups, peeled and diced
- green grapes - 4 cups
- extra-virgin olive oil - 3/4 cup
- sherry vinegar - 3.5 Tbsp.
- kosher salt - 1 Tbsp.
Instructions
Procedure for the White Gazpacho:
- Place bread cubes in a bowl and add 3/4 cup of the water. Allow to soak until fully softened.
- In a blender, combine almonds and garlic. Blend until finely ground.
- Add shallots, cucumber, grapes, sherry vinegar, salt, and soaked bread along with remaining 1 1/2 cups of water.
- Blend until all ingredients become smooth then begin to pour in EVOO and blend till emulsified.
- Adjust seasoning with additional salt or vinegar as needed. Adjust consistency with water, if necessary.
- Chill thoroughly before service or hold at cool room temperature depending on application.
- Garnish options: Fine diced chives, melon balls, julienned apple, julienned cucumber, toasted almond slivers, high quality Spanish or Italian extra-virgin olive oil, barrel aged sherry vinegar, red bulls blood, white pepper.
- Store refrigerated, covered. Stir before service.
Chef's notes: Blend in batches if needed to maintain a smooth, consistent texture. Should be pourable but lightly rich from almonds and olive oil. Pass through China Cap or Chinois for a refined plating-style finish. Adjust vinegar after chilling— flavor tightens in the walk-in. Best used within two to three days.
