Ekone Smoked Scallop-studded Melon Gazpacho

Serves 4-6

• Ingredients: 
• 6 Persian cucumbers, peeled and roughly chopped
• 1 honeydew melon (or around three cups), peeled, seeded and roughly chopped
• ½ cup fresh mint, roughly chopped
• ½ cup fresh basil, roughly chopped
• ¼ cup fresh oregano, roughly chopped
• 1 lemon freshly squeezed lemon juice, plus the zest for garnish  
• 1 ½ cup Greek or full fat Greek yogurt 
• Honey to taste
• 2 teaspoons kosher salt 
• 1 4oz bag Ekone Smoked Scallops, roughly torn apart 
• 2 teaspoons za'atar
• ¼ cup Pine Nuts, lightly roasted
• 1 tablespoon Olive Oil 
• ¼ cup Edible flowers
• 1 teaspoon flake salt 
• Feta Crema:
• 6 oz Feta Cheese, crumbles
• 2 tablespoons half and half
• 1 cup sour cream 
• 2 teaspoons black pepper
• 2 teaspoons kosher salt 

In the body of a blender, slowly pulse the cucumbers, honeydew, lemon juice and herbs until the mixture is more of a liquid than a solid.   Increase the speed of the blender to the highest setting long enough where flecks of herbs are hard to make out and strain the mixture with a fine mesh sieve into a large bowl.  

Whisk in yogurt, honey, and kosher salt and allow to chill for at least two hours. In the meantimes, blend together the feta cream ingredients and store in a squeeze bottle until your gazpacho is completely chilled.  

To serve, ladle gazpacho into bowls and top with Ekone Smoked Scallops before garnishing with basil, za'atar, pinenuts, edible flowers and finish with salt,and either stripes or dots of both the olive oil and crema.