20 (20/30) size Dry Sea Scallops, ½ Cup Orange Juice, ½ Cup Lemon Juice, 1 Cup Lime Juice, 1 small Red Onion (diced), 1 ea. Poblano Pepper Diced, 1 Jalepeno (diced), 3 Spring Cilantro, 1 White Onion, 1 Jalepeno, 1 Red Pepper, 10 Roma Tomatoes, 1 Cucumber, 2 Green Peppers, 2 Garlic Cloves, 2 Celery Stalks, 3 Spring Cilantro, 1 qt Tomato Juice, 1 lb. Cherry Tomatoes, 1 bunch Watercress
	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.