Chunky Gazpacho Salad

This vibrant salad, from SouthBeachDiet.com, is summer in a bowl! We've used scallops since they are flavorful and fast cooking, but feel free to substitute shrimp. If you don't care for raw garlic, just leave it out.

Ingredients
1 clove garlic, minced
1 teaspoon salt
3 medium-size ripe beefsteak tomatoes
1 cup red bell pepper, cored, seeded, and diced (1/2-inch cubes)
1/2 cup cucumber, peeled, seeded, and diced (1/2-inch cubes)
1/2 cup onion or 1 shallot, minced
2 tablespoons sherry vinegar
1 tablespoon extra-virgin olive oil
Salt and pepper
Fresh lime juice
3/4 pound sea scallops
1 tablespoon extra-virgin olive oil (if pan saut?ing)

Instructions
1. In a small bowl, mash garlic and salt until pasty. Scrape into large mixing bowl.

2. Core tomatoes; halve them vertically. Scoop out the seeds and discard. Chop tomatoes into 1/4-inch cubes. Place tomato cubes into bowl with garlic. Add bell peppers, cucumber, onions, vinegar, and oil. Let stand 5 minutes, to allow vegetables to give off their juices. Season to taste with salt and pepper.

3. Pat scallops dry; season with salt. To grill scallops: Grill over high heat for about 2 minutes per side. To pan-saut? scallops: Warm 1 tablespoon olive oil in large nonstick skillet over high heat. Cook for 2 minutes on the other side. They should be brown on the outside, but still tender in the middle.

4. Divide gazpacho salad between two shallow bowls. Top with scallops. Squeeze lime juice over entire salad.

Tip: Use beefsteak rather than plum tomatoes; they're juicer and easier to chop.

Nutritional Information:
380 calories
17 total fat (3 g sat)
55 mg cholesterol
26 g carbohydrate
32 g protein
5 g fiber
390 mg sodium

Source: SouthBeachDiet.com