Scallops sautéed with Eggplant
Makes four servings.Preparation time 30 minutes.
One small eggplant, peeled and cut into 4 slices.
1/4 cup all-purpose flour dusted over a plate.
One egg, beaten well with a pinch of salt.
1/3 cup bread crumbs.
1/2 cup extra virgin olive oil
Eight fresh scallops.
One clove garlic, peeled and pressed through a garlic press.
Five basil leaves, finely chopped.
Four plum or cherry tomatoes, peeled, seeded and chopped
Five fresh mushrooms, cleaned and sliced
Salt and pepper.
Sea Salt.
Salt the sliced eggplant and let drain in a colander for 10 minutes to remove bitterness. Dip the slices in flour and shake off the excess. Dip the eggplant into the egg mixture, then dip it into the breadcrumbs and coat it well. Warm three tablespoons of olive oil in a medium skillet, using medium heat. Sauté eggplant slices until golden brown and tender. Drain on paper towels and set this aside.
Warm three tablespoons of olive oil in a medium skillet, using medium heat. Sauté mushroom slices until tender. Set aside as well.
Slice the scallops in half, to make too thin disks. Warm two tablespoons of the olive oil and another skillet over medium high heat. Then add the basil, garlic and scallops. Sauté the scallops until cooked through, should take about two to three minutes. Turn the scallops once or twice during cooking.
Place the tomatoes in a blender with the remaining olive oil, salt, pepper and purée until smooth. Pour this into a small saucepan and cook it over medium heat. Stir regularly until purée is heated through. Will take about 5 minutes. Place one slice of eggplant in the center of each plate. Top each eggplant slice with scallops and sautéed mushrooms. Spoon some of the tomato mixture around the plate and serve.
sauteed scallops, eggplant recipe
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