Hot Antipasto Recipe

Marinate and Sear

Pat shrimp and scallops dry with paper towels. In a bowl toss with 2 tbs olive oil, 2 tsp minced garlic, 1 tbs lemon juice, 1 tsp salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes. Let sit 5–10 minutes while you heat a skillet.

Heat a large skillet over medium-high heat until shimmering. Add the marinated seafood in a single layer (work in two batches if necessary). Sear shrimp 1–1.5 minutes per side until opaque and pink; sear scallops 1.5–2 minutes per side until golden-brown and just cooked through. Remove to a warm plate and keep loosely covered. Reserve any pan juices to spoon over seafood when serving.

Prepare Spinach Ricotta Dip

Preheat oven to 375°F (190°C). In a medium bowl combine 1 cup ricotta, 1/2 cup grated Parmesan, 1/2 cup shredded mozzarella, 1 cup chopped spinach, 1 tsp minced garlic, 1 tbs olive oil, 1/2 tsp salt, 1/4 tsp black pepper and 1 tbs chopped parsley. Mix until evenly combined.

Transfer mixture to a small oven-safe dish (about 8 oz / 1 cup capacity). Smooth top, sprinkle a little extra mozzarella and Parmesan on top. Bake 12–15 minutes until hot and bubbling and the top is lightly browned. Keep warm before serving.

Bread and Fry Eggplant

Salt both sides of the eggplant slices lightly and let sit 10 minutes to draw out moisture, then pat dry. Set up a breading station with flour in one shallow dish, beaten egg in another, and breadcrumbs mixed with 1/4 cup grated Parmesan, 1/2 tsp salt and 1/4 tsp black pepper in a third dish. Dredge each slice in flour, shake off excess, dip in egg, then press into breadcrumb mixture to coat.

Heat 3 tbs olive oil in a large nonstick skillet over medium heat. Fry eggplant slices 2–3 minutes per side until golden and crisp. Transfer to a paper towel-lined plate to drain.

Assemble Mini Parmigianas

Reduce oven temperature to 350°F (175°C). Place a thin layer of marinara (about 1–2 tbs) into the bottom of a small oven-safe dish or on a sheet pan. Lay fried eggplant slices in a single layer, spoon 1–2 tbs marinara over each slice, top with a sprinkle of mozzarella and a little grated Parmesan. Bake 8–10 minutes until cheese is melted and sauce is hot. Keep warm.

Arrange all components on a warm platter: place the baked spinach-ricotta dip in its dish, arrange the mini eggplant parmigiana pieces nearby, and nestle seared shrimp and scallops on the platter. Spoon any reserved pan juices from the seafood over the seafood pieces for extra flavor.

Garnish with lemon wedges, fresh basil leaves and a drizzle of extra-virgin olive oil over the eggplant and dip. Serve with toasted baguette slices or crostini alongside for dipping. Note portioning: this assortment feeds 2–4 as an appetizer; adjust quantities if serving more guests.