Grilled Scallops with Eggplant Tartare
Ingredients
- Ingredients
- 1 large Eggplant
- 2 Tomatoes
- ½ Red Bell pepper
- 1 small onion
- 2 garlic cloves
- 1 Tbsp sugar
- 150 milliliters Tomato juice
- salt
- white peppers
- 1 pinch cinnamon
- 2 Tbsps lemon juice
- 5 Tbsps olive oil
- 1 tsp finely chopped parsley
- Balsamic glaze
- 4 Scallop (trimmed, ready to cook)
- clarified butter (for cooking)
- Vanilla salt
- cayenne pepper
- Radish sprout (or other sprouts for garnishing)
Preparation steps
Rinse and pat dry eggplant, trim ends, peel and cut into small cubes. Blanch tomatoes in hot water, rinse in cold water and peel, halve and remove seeds, dice finely. Peel bell pepper with a vegetable peeler and dice finely. Peel onion and chop finely. Peel garlic and squeeze through the garlic press.
Caramelize sugar in a pan until light yellow, add tomato juice and season with salt, pepper, cinnamon and 1 tablespoon of lemon juice. Add 2-3 tablespoons of olive oil and keep sauce warm.
Heat remaining oil in a pan and saute garlic and onion for a few minutes. Add eggplant and bell pepper and saute until softened and lightly browned. Add diced tomatoes and saute briefly. Season with parsley, lemon juice, salt, pepper and a little Crema di Balsamico.
Pour hot sauce onto elongated plate with 4 metal rings (6-8 cm in diameter) (approximately 2 1/2-3 1/2 inch). Divide eggplant tartare into four portions and place into metal rings. Rinse scallops, pat dry. Heat butter in a pan and sear scallops on both sides. Season with vanilla salt and cayenne pepper and arrange on top of tartare. Garnish with sprous and serve.
