SEARED SCALLOPS WITH ROASTED EGGPLANTS AND MARINATED PEPPERS
Steps:
- Arrange the oven rack in the lowest position. Preheat the oven to 450°F.
- Use a fork to poke holes all over the eggplants. Put the eggplants on a foil-lined baking sheet in the oven. Roast, turning occasionally, until the skins are charred and the eggplants are very soft, about 15 minutes. Transfer to a cutting board.
- When cool enough to handle, peel the eggplants and cut in quarters lengthwise. Cut each piece in half crosswise. Transfer to a large bowl. Add the garlic, lemon juice, 2 tablespoons of the oil, a pinch of chile flakes, and a pinch of salt. Gently stir well.
- Turn a gas burner to high. Set the peppers directly over the flame and cook, turning frequently, until the skin is charred all over. Alternatively, broil or grill the peppers as close to the heat source as possible. When cool enough to handle, use paper towels to rub off the charred skin. Remove and discard the stems and seeds, then cut each pepper into very thin slices. Transfer to a medium bowl and add the lime juice, remaining 1 tablespoon oil, and a pinch of salt. Stir well.
- Heat a large skillet over high heat until very hot. Season half the scallops with salt and pepper. Add enough oil to generously coat the bottom of the pan, then add the seasoned scallops, one at a time. Cook until a golden brown crust forms on the bottom, 1 to 2 minutes, then carefully flip and cook until a crust forms on the other side, 1 to 2 minutes longer. Transfer to paper towels to drain. Repeat with the remaining scallops in the same pan, letting the pan get very hot again and adding more oil if needed.
- Divide the eggplant mixture among 4 serving dishes. Top with the scallops, then the pepper mixture. Scatter the dill all over.
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Nur Islam
[email protected]Easy to make and turned out great!
Malik Farhan Ahmed
[email protected]A bit too spicy for my taste.
Aaron Google
[email protected]Perfect for a special occasion.
Owais Chhipa
[email protected]I'll definitely be making this again.
Jimmy Kisakye
[email protected]Delicious!
Marcus Leach
[email protected]The scallops were a bit overcooked, but the eggplant and peppers were delicious. I would recommend cooking the scallops for a shorter amount of time.
Arhs Loco
[email protected]This dish was easy to make and turned out great! The scallops were tender and juicy, and the eggplant and peppers were flavorful and colorful. I served it with a side of rice and it was a delicious and satisfying meal.
davou joseph
[email protected]This dish was a bit too spicy for my taste, but I still enjoyed it. The scallops were cooked perfectly and the eggplant and peppers were roasted to perfection. I would recommend using less chili peppers in the marinade if you don't like spicy food.
Qadeer Lasi
[email protected]I'm not usually a fan of eggplant, but this dish changed my mind. The roasting process brought out its natural sweetness and the marinade added a delicious tang. The scallops were also cooked perfectly.
Irfan Gill
[email protected]This dish was a hit at my dinner party! The combination of flavors and textures was amazing. I especially loved the crispy skin on the scallops and the smoky flavor of the roasted eggplant.
Caylee Gall
[email protected]Absolutely delicious! The scallops were perfectly seared and the eggplant and peppers were roasted to perfection. The marinade for the peppers was flavorful and tangy. I served this dish with a side of quinoa and it was a perfect meal.