Garlic Gazpacho with Seared Scallops

A little hot, a little cool, a little sweet, a little spicy... this appetizer gazpacho has it all!

12 medium scallops

½ t chili powder

½ t cumin

½ t salt

1 14 ounce container refrigerated Garlic Killer Salsa

½ c diced peeled and seeded cucumber

½ c diced red bell pepper

3 T fresh lime juice

½ c Clamato or tomato juice cocktail

Salt and pepper to taste

Sliced serrano peppers and chopped cilantro to garnish

Toss scallops in chili powder, cumin and salt to coat. Heat three swirls of olive oil in skillet on medium high heat. Sear scallops on both sides until opaque and cooked through. Set aside.

To make gazpacho, mix salsa, vegetables, lime juice and tomato cocktail into medium mixing bowl until combined.

Divide gazpacho between six ramekins and top with two seared scallops each. Garnish with serrano peppers and cilantro. Serve immediately. Makes six appetizer servings.