Seared Scallops with Golden Gozpacho

Seared Scallops with Golden Gazpacho

2 Tbsp. Olive Oil
6 U10 Scallops
1 English Cucumber
24 Grape Tomatoes
2 oz Micro Greens or Fresh Herbs
2 cups Golden Gazpacho

1. In a hot sauté pan sear the U10 Scallops.
2. Peel the cucumber and slice into ribbons. Mix with the micro greens.
3. Cut the tomatoes in half.
4. Serve with golden gazpacho.