Grilled Shellfish Gazpacho
|Whole grain bread slices||1 , crusts removed and broken into small chunks (country)|
|Sherry vinegar||3⁄4 Tablespoon (1 dessertspoon)|
|Garlic||1⁄2 Clove (2.5 gm), finely chopped|
|Caster sugar||1 Teaspoon|
|Red chilli||1⁄2 , seeded, finely diced|
|Olive oil||2 Tablespoon (plus extra for brushing)|
|Plum tomatoes||350 Gram, peeled and seeded|
|Tomato juice||200 Milliliter|
|Spring onions||2 , finely sliced|
|Red pepper||1⁄2 , roasted or grilled, peeled, seeded and diced|
|Cucumber||1 Large, peeled, seeded and roughly diced|
|Pesto||3⁄4 Tablespoon (1 dessertspoon)|
|Freshly ground black pepper||To Taste|
|Raw prawns||3 Large, shelled|
|Scallops||4 , shucked (diver-caught)|
|Basil leaves||4 (to garnish)|
|White crab meat||125 Gram|
|For basil salt|
|Basil leaves||1⁄2 Cup (8 tbs) (Handful)|
|Maldon salt||125 Gram|
Place the bread in a food processor or blender.
While blitzing, add the vinegar, garlic, sugar and chilli and blend until smooth.
Add the olive oil, a little at a time, until it has been absorbed by the bread.
Add the tomatoes, tomato juice, spring onions, red pepper, cucumber and pesto.
Continue to blitz until a smooth emulsion is formed.
Season to taste with black pepper.
To make the basil salt, place the ingredients in a food processor and blend until smooth and green.
Store in an airtight container.
Half an hour before serving, sprinkle prawns and scallops with 1/2 teaspoon of the basil salt, if desired, and toss to combine.
Dust off the salt from the prawns and scallops and brush with a little olive oil.
Cook them under a hot grill or in a griddle or heavy-based frying pan for 1-2 minutes on each side.
Ideally serve in large-rimmed shallow soup bowls.
Place the prawns and scallops in the centre, then pour the soup around the shellfish.
Scatter each bowl with basil leaves and fresh crab and serve immediately.