Scallop Recipe
Charred Eggplant, Fingerling Poato, Caponata, Golden Raisin, Basil
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Ingredients
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Vegetables
Fruits
Seafood
Spices and Condiments
Method
Preparation of Vegetables
- 1
Prepare the Caponata
Dice the eggplant, red bell pepper, zucchini, onion, and garlic. Heat 2 tablespoons of olive oil in a pan over medium heat. Add the onion and garlic, sauté until translucent. Add the eggplant, red bell pepper, and zucchini. Cook until soft. Stir in golden raisins and balsamic vinegar, season with salt and pepper. Simmer for 10 minutes and set aside.
- 2
Roast Fingerling Potatoes
Preheat the oven to 400°F (200°C). Halve the fingerling potatoes and toss with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes or until golden and tender.
Cooking the Scallops
- 3
Cook the Scallops
Pat the scallops dry with paper towels and season with salt and pepper. Heat a skillet over high heat and add a tablespoon of olive oil. When the oil is shimmering, add the scallops, cooking for 2-3 minutes on each side until golden brown and cooked through.
- 4
Serve
Plate the roasted fingerling potatoes, top with the caponata, and place the seared scallops on top. Garnish with fresh basil leaves.
