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GASPACHO A LA MOUSSE D'AVOCAT. PÉTONCLE SAUTÉE A L'HUILE INFUSÉ AUX HERBES - Gazpacho with avocado mousse, bay scallop sautéed in herb-infused oil

PREP TIME: 15 mins
TOTAL TIME: 2h

SERVING SIZE: 8 x 2.5" diameter ramekins

Ingredients

4 bay scallops
Salt and white pepper

Herb-infused oil
1 bunch fresh basil or parsley (set aside some fresh leaves for decoration)
250 ml / 8 fl oz oil such as olive or canola (more if needed)

Avocado mousse
1 ripe avocado
Juice of ½" lemon
100 ml / 3 ½ oz whipping cream

Gazpacho
6 pc tomatoes, peeled and seeded
100 g / 3 ½ oz cucumber, peeled and seeded
100 g / 3 ½ oz red onion, coarsely chopped
1 red bell pepper, seeded and coarsely chopped
1 clove garlic, cut into two

Garnish (Optional)
Fine dice (brunoise) of cucumber, red onion and red bell pepper

Method

1. Infused oil:
   Wash and dry the basil or parsley and remove the leaves. Blanch in salted boiling water until just wilted. Remove and immediately place in ice water. Once cooled, remove and squeeze out excess water. Place in a blender, puree adding enough oil to until smooth. Transfer to small pan and gently heat. Strain through a fine sieve. Set aside.
2. Avocado puree:
   Halve the avocado and remove the seed. Scoop out the flesh into a bowl. Puree the avocado with the lemon juice and season with salt and white pepper. Whip the cream to soft peaks and gently fold into the avocado puree.
3. Gazpacho:
   Coarsely chop the tomatoes and place in the bowl of a food processor fitted with the metal blade, with the cucumber, red onion, red bell pepper and garlic. Season to taste with salt and white pepper.
4. Finish:
   Place a mound of avocado puree in the center of a shallow soup bowl. Pour the gazpacho around.
   Heat a pan over medium heat. Add the infused oil and sear the scallops on each side. Place a scallop on top of the avocado puree, drizzle with some infused oil and serve.