Makes 18 shot glasses
Preparation 10 minutes + one hour refrigeration
Cooking 2 minutes
2 cups (220g) white sourdough bread, crusts removed, cut into cubes
1 cup (160g) blanched almonds
2 cloves garlic, peeled
1 teaspoon sea salt flakes
¼ cup (60ml) sherry vinegar, or to taste
½ cup (125ml) olive oil plus 1 tablespoon (20ml) extra for frying
18 (450g) scallops, without roe
Salt and freshly ground black pepper to season
- Soak the bread briefly in two cups (500ml) water. Using a blender, finely chop almonds, garlic and salt. Add bread with soaking water and blend to a smooth paste. With the motor running, add sherry vinegar and ½ cup oil in a thin, steady stream. Season to taste with salt and pepper. Refrigerate for at least an hour before serving. This can be made up to a day ahead.
- To serve, heat extra one tablespoon oil in a small frying pan over high heat. Season scallops with salt and pepper. Cook scallops for one minute each side or until caramelised and just opaque. Slice in half horizontally. Pour chilled Gazpacho into shot glasses and top with two skewered scallop halves.