For Seviche: Whisk together orange, lemon and lime juices with peppers, onions and cilantro. Pure over scallops and marinate for 1 hour or until scallops look cooked. Then remove from marinade and pat dry. Season with salt and pepper.

Gazpacho: place tomatoes, cucumber, peppers, onion, garlic, celery in blender. Puree to desired consistency. Use tomato juice to thin out. Adjust seasonings to taste.

Salad: Cut cherry tomatoes in half, cut all stems off watercress and clean. Toss tomatoes and watercress with cilantro leaves, lime juice and oil, season with salt and pepper.

Assemble: Spoon Gazpacho into soup bowl (about 1/3 cup). Slice 2 scallops in half and place on top of Gazpacho. Top with salad and serve.