Pan Seared Jumbo Scallops with Eggplant Purée & Salsa Verde
Recipe Courtesy of Windset Corporate Chef Ned Bell
Eggplant and Roasted Garlic Purée:
1 head garlic
3 – 4 eggplants
kosher salt
1/4 cup olive oil, season & 1/8 cup
cracked pepper
1/4 cup sliced green onions
Instructions:
1. Pre-heat oven to 400 degrees
2. Wrap garlic in tin foil and roast for 30 – 45 minutes
3. Cut eggplants in quarters length-wise
4. Season the eggplant with kosher salt (it draws out the bitterness in large eggplants), olive oil and cracked pepper and roast in the same oven for 30 minutes. You are looking for caramelized edges (golden brown) and tender flesh
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5. Squeeze the golden soft roasted garlic out of its skin
6. Scrape the flesh of the eggplants off their skins
7. Purée the garlic and the eggplant together in a Cuisinart with 1/8 cup of olive oil, salt and pepper and the sliced green onions
Grape Tomato and Mini Cucumber Salsa Verde:
1 – 7 ounce can Salsa Verde
2 Mini Cucumbers
2 cups Grape Tomatoes
1/2 cup fresh cilantro, chopped
Instructions:
1. Cut the Mini Cucumbers in half length-wise and then slice thinly on the bias
2. Cut the Grape Tomatoes in half
3. Mix the Mini Cucumbers with the Grape Tomatoes and the Salsa Verde
4. Garnish with cilantro
2 – 3 Scallops per person
Canola oil
2 – 3 Sweet Bell Peppers (red), finely diced
sea salt
fresh lemon
cilantro leaves
Instructions:
1. Pan sear the scallops in a hot pan in Canola oil. Cook for 2 minutes per side.
2. Garnish with dehydrated Sweet Bell Peppers (red) mixed with sea salt.
In a warm oven, (200 degrees) over night, lay out Sweet Bell Peppers until dry.
Puree with equal parts coarse sea salt.
To Serve:
When the scallops are cooked, serve them on the warm purée and garnish with the Grape Tomato and Mini Cucumber Salsa. Serve with wedges of fresh lemon and cilantro leaves.
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