Grilled Shellfish Gazpacho by Antony Worrall Thompson Recipes

Cooking Time: 1 hr +
Serves: 4   

Ingredients

1 slice wholegrain country bread, crusts removed and broken into small chunks
1 tbsp sherry vinegar
½ clove garlic, peeled and finely chopped
1 tsp caster sugar
½ red chilli, seeded and finely diced
30 ml (1 fl oz) extra virgin olive oil
225g (8 oz) plum tomatoes, peeled and seeded
200ml (7 fl oz) tomato juice
2 spring onions, finely sliced
½ red pepper, roasted
¼ large cucumber, peeled, seeded and roughly diced
1 tbsp Sacla' Classic Basil Pesto
Salt and freshly ground black pepper
3 large prawns, shelled
4 scallops, shucked
125g/4 oz white crabmeat
Tsp basil salt (see below)

BASIL SALT

1 handful of basil leaves
125g/4 oz Maldon salt
Place both ingredients in a food processor and blend until smooth and green

Instructions

Place the bread in a food processor or blender. With the machine running add the vinegar, garlic, sugar and chilli and blend until smooth.

Add the extra virgin olive oil a little at a time until absorbed by the bread. Add the tomatoes, tomato juice, spring onions, red pepper, cucumber and Pesto. Continue to blend to form a smooth emulsion. Season to taste with salt and black pepper. Chill until ready to serve.

Half an hour before serving, sprinkle the prawns and scallops with basil salt and toss to combine. Brush with a little olive oil and cook the prawns and scallops under a hot grill or in a griddle or heavy based frying pan for 1 ½ minutes.

Ideally you’ll serve in large rimmed shallow soup bowls. Place the prawns and scallops in the centre, then pour the soup around the shellfish and scatter each bowl with mini basil leaves and fresh crab and serve immediately.