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Summer Gazpacho with Seared Scallops | Reno News
Chef Mark Estee drops culinary magic on KOLO Cooks with a zesty summer gazpacho and perfectly seared scallops—sponsored by the Reno Local Food Group. He blends tomatoes, cucumbers, carrots, onion, jalapeño, cumin, and cilantro, then finishes with tomato, lemon, and sherry vinegar for a cool, refreshing base. The scallops? A quick one-minute sear in a hot pan. Serve the chilled soup topped with scallops, chives, sunflower sprouts, and a crunchy chip for texture. Simple, elegant, and totally doable at home—perfect for beating the heat. Listen in comfort:Get a discount on a Soli Pillow…
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