Rummaging through my freezer, desperately needing to make some sense of the mess it had become, I found the leftover Ajo Blanco I made. I decided to freeze what I had left of it for a rainy and day that day had arrived, although it wasn’t actually raining.
The first time I had Ajo Blanco it was with charred octopus so I thought it could also serve as a nice blanket for sea scallops to sit on.
*If you are using a frozen soup or sauce of any kind, once it’s defrosted pop it back into a blender or food processor to bring it back to it’s original consistency.
Ingredients (Serves 2)
10 Sea scallops
Extra Virgin Olive Oil
Season both sides of the scallops with salt. Heat a medium skillet over medium-high heat until nearly smoking, 1½ to 2 minutes. Add 2 teaspoons of olive oil and the scallops and cook until golden brown, about 3½ minutes. Turn the scallops over and cook on the other side until golden brown, about 3½ minutes longer. Turn off the heat and set the pan aside.
Spoon 4 tablespoons of the ajo blanco in two shallow bowls or plates. top with scallops, drizzle with olive oil and serve.
To say it’s been warm here in sunny San Diego is an understatement. In the words of my four year old, it’s been a “fiery furnace” outside. As the weather cooled down to a nice 78 degrees I flashed back to a memory of sitting along the ocean eating charred octopus. The octopus, perfectly cooked was sitting on a silky bed of Ajo Blanco. It was delicious, lick the plate delicious.
Ajo Blanco, a popular cold Spanish soup is made with a base of bread, grapes, garlic, almonds and olive oil. Perfect for a hot summer day, beachside or not.
*Recipe from Bon Appetit
1 green apple, peeled, cored, chopped
1 large garlic clove, chopped
3 cups crustless day old white bread, cubed
1 cup seedless green grapes, halved
½ cup blanched almonds
½ cup whole milk
¾ cup extra-virgin olive oil plus more for serving
3 tablespoon red wine vinegar plus more for serving
½ cup sliced almonds, toasted
Combine apple, garlic, bread, grapes, blanched almonds, milk, and 2 cups water in a medium bowl; season with salt. Cover and chill for at least 6 hours and up to 1 day.
Transfer soup base to a blender and purée, adding water by tablespoonfuls if too thick, until smooth. With motor running, gradually add ¾ cup oil and 3 Tbsp. vinegar and blend until soup is smooth. Season with salt, pepper, and more vinegar, if desired. Strain soup through a fine-mesh sieve into a large bowl; cover and chill until very cold, about 2 hours.
Toast your sliced almonds in the oven or stovetop until golden brown, let cool.
Divide soup among bowls or bowl, drizzle olive oil and toasted almonds. Enjoy