Kenny Atkinson’s pan roasted scallops with gazpacho soup and basil cress

by Ingredients (Serves 4)
  • 12 x Scallops – cleaned (your fishmonger can do this for you)
  • 50 ml Borderfields rapeseed oil
  • Lemon juice
  • Salt
  • Fresh basil leaves for garnish
For the gazpacho
  • 250g plum or cherry tomatoes – cut in half & seeds removed
  • 300g red peppers – cut in half & seeds removed
  • 100g yellow peppers – cut in half & seeds removed
  • 100g cucumber  – peeled, cut in half & seeds removed
  • 2 fl oz white wine vinegar
  • 300ml Borderfields rapeseed oil
  • ½ tin whole plum tomatoes
  • 2 x cloves garlic – peeled
  • ½ bunch basil
  • 3 sprigs of coriander
  • Pinch of salt and cayenne pepper


Roughly dice the peppers, tomatoes & cucumbers add to a bowl, add the remaining ingredients to the bowl too, season with salt & pepper and mix, cling film and place in the fridge for 24 hours.

After the ingredients have marinated pour in to a blender and blend to a smooth puree, pass the soup through a fine sieve and season to taste.

In a hot pan add a little rape seed oil and cook the scallops’ approx 2 minutes on one side, turn scallops over and cook for a further 2 minutes, season with a little salt & lemon juice.

Neatly arrange the scallops in to the centre of the bowl and pour the chilled soup around the scallops Drizzle with a little more rapeseed oil and garnish with a little picked fresh basil leaves

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