Almond gazpacho with seared scallops and parsley oil

Almond gazpacho with seared scallops and parsley oil

Taste of Australia
4 as an appetiser
10 mins
Cooking time
3 mins
Stuart Scott

I will never forget my first taste of almond gazpacho – I was entranced by the flavour and texture. I first created this recipe to be served in a shot glass for my TV special, Lyndey’s Cracking Christmas, but it translates beautifully into an appetiser.


Quantity Ingredient
220g white sourdough bread, crusts removed, cut into cubes
155g blanched almonds
2 garlic cloves, peeled
1 teaspoon sea salt flakes
60ml sherry vinegar, or to taste
125ml extra-virgin olive oil, plus 1 tablespoon extra for frying
freshly ground black pepper
12 scallops, without roe

Parsley oil

Quantity Ingredient
30g flat-leaf parsley leaves
60ml extra-virgin olive oil


  1. For the parsley oil, bring a small saucepan of water to the boil. Add the parsley leaves and boil for 15 seconds. Drain and refresh under cold running water. Squeeze the parsley leaves dry using paper towel. In a food processor, blend the parsley leaves and oil until smooth. Drain through a fine sieve and discard the parsley pulp.
  2. Soak the bread briefly in 500 ml water. Using a blender, finely chop the almonds, garlic and sea salt flakes. Add the bread with the soaking water and blend to a smooth paste. With the motor running, add the sherry vinegar and the 125 ml 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.)
  3. To serve, heat the extra tablespoon of oil in a small frying pan over high heat. Season the scallops with salt and pepper. Cook the scallops for 1 minute each side or until caramelised and just opaque.
  4. Pour the chilled gazpacho into soup bowls and top with the scallops and a drizzle of parsley oil.


  • Sherry is a classic match for soup, especially one like this that is Spanish-inspired. Note that Australian sherry is now known as apera.

Lyndey’s note

  • In Australia sea scallops have the orange roe on them. Saucer scallops are usually sold roe-off and on the shell. It’s really up to you which you use.
Taste of Australia
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