This delicious soup comes from the Facebook page of the local NC Moms Cooking and Baking group. Member Jeanette Fu Chen has adapted this recipe from The New York Times with her signature fresh and healthy focus, and is pleased to share it here.
1 ½ English cucumbers (peeled and seeded)
1 ½ cups plain yogurt
¼ cup water
2 cloves garlic
2 anchovy filets
½ jalapeño (seeded, veins removed)
1 cup mixed fresh herbs
½ teaspoon rice vinegar
Salt to taste
Blend first 9 ingredients until smooth. Season to taste with salt as needed. Halve sea scallops. Dry off with paper towel. Season sea scallops with salt and pepper. Heat olive oil in small skillet and cook scallops until browned on both sides. To serve – pour cucumber gazpacho into bowl. Add fresh corn kernels, drizzle with extra virgin olive oil. Top with seared scallop.