This is one of the many recipes you could whip up to serve as canapés at your Christmas lunch!


  • 2 cups (220g) white sourdough bread, crusts removed, cut into cubes

  • 1 cup (160g) blanched almonds

  • 2 cloves garlic, peeled

  • 1 teaspoon sea salt flakes

  • ¼ cup (60ml) sherry vinegar, or to taste

  • ½ cup (125ml) olive oil plus 1 tablespoon (20ml) extra for frying

  • 18 (450g) scallops, without roe

  • Salt and freshly ground black pepper to season


  • 1.

    Soak the bread briefly in two cups (500ml) water. Using a blender, finely chop almonds, garlic and salt. Add bread with soaking water and blend to a smooth paste. With the motor running, add sherry vinegar and ½ cup oil in a thin, steady stream. Season to taste with salt and pepper. Refrigerate for at least an hour before serving. This can be made up to a day ahead.

  • 2.

    To serve, heat extra one tablespoon oil in a small frying pan over high heat. Season scallops with salt and pepper. Cook scallops for one minute each side or until caramelised and just opaque. Slice in half horizontally. Pour chilled Gazpacho into shot glasses and top with two skewered scallop halves.

Nutritional information

Nutritional analysis per serving (26 servings)

  • Energy 358kj
  • Fat Total 14g
  • Saturated Fat 1g
  • Protein 39g
  • Carbohydrate 16g
  • Sugar 0g
  • Sodium 1273mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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