Chef Paul Sale is no stranger to The Saturday Early Show's Chef on a Shoestring challenge. The executive chef at New York City's Blue Fin restaurant is back with another delicious seafood menu. Best of all, it only costs $40.

His meal for four includes: Gazpacho with a Vegetable Ceviche and Popcorn-Dusted Sea Scallops with Summer Vegetables, found here on page 1; and Strawberries with Watermelon Granite, found on page 2.

The following are the British-born chef's recipes:

Tomato Gazpacho with Vegetable Ceviche
Serves 4

Gazpacho
Ingredients:
4 tomatoes, roughly chopped
1/2 cucumber, peeled and seeded
2 red bell peppers, roughly chopped
6 basil Leaves
1/2 small bunch cilantro
3 cloves garlic, chopped
2 shallots, roughly chopped
1/2 cup olive oil
Red wine vinegar to taste (Chef Sale suggests about 1/2 cup)
V8 Juice to taste (Chef Sale suggests about 1/2 cup)
Tabasco to taste
Salt and pepper to taste

Method

1. Combine tomatoes, cucumbers, peppers, basil, cilantro, garlic and shallots in a large bowl. Add olive oil and mix thoroughly. Cover and refrigerate.
2. Marinate overnight in olive oil.
3. Place in blender or food processor and blend until smooth.
4. Strain mixture, discarding any solids.
5. Add vinegar and mix well.
6. Season with V-8, tabasco, and salt and pepper to taste.
7. Add a large scoop of vegetable ceviche to the gazpacho and serve.

Vegetable Ceviche
Ingredients
1/2 cucumber, peeled and diced
1/2 fennel bulb, peeled and diced
1 tomato, peeled and diced
1/2 red bell pepper, diced
1 small jalapeno, diced
1/4 tbsp extra virgin olive oil
8 leaves cilantro, chopped
3 limes, juiced

Method

1. Combine all ingredients together and let sit for at least 10 minutes.
   
2. Serve with Gazpacho.

Popcorn-Dusted Sea Scallops with Baby Spinach, Corn, Asparagus and Cherry Vinaigrette
Serve 4

Ingredients
16 sea scallops (size U10)
1 package plain microwave popcorn (approx 4 cups)
2 cups baby spinach
2 ears corn on the cob
8 asparagus spears
1/2 tbsp olive oil
1 tbsp butter
1 cup cherry vinaigrette

Method

1. Pop the corn. When cool, place in a food processor and grind into a coarse dust.
2. Grill the corn on the cob whole, then cool and cut corn off of the cob.
3. Blanch the asparagus in boiling salted water and immediately submerge in ice water. Drain.
4. Season scallops with salt and freshly ground white pepper, and roll them in the popcorn dust.
5. Sauté the scallops in olive oil until medium rare, about 2 minutes on each side; making sure both sides are golden brown.
6. In a large, hot sauté pan melt the butter. Add spinach to pan. Once spinach wilts, add the corn and asparagus. Warm briefly and remove from heat.
7. Divide vegetables evenly among four plates. Place the scallops around the vegetables. Pour about 2 tablespoons of the vinaigrette around the plate.

Cherry Vinaigrette (makes 2 cups)
1/2 cup orange juice
1/2 cup pitted cherries (frozen cherries are fine)
5 limes, juiced
1/2 cup of vegetable oil
1 1/2 tbsp. finely chopped ginger
1/2 tbsp. chopped shallots
Salt and pepper to taste

Method

1. In a blender or food processor, combine cherries, orange juice and the lime juice.
2. Add the ginger, shallots. Pulse. Add the oil slowly until completely emulsified.
3. Season with salt and pepper.