Ingredients:
10 jumbo scallops salt veg oil Onions/leeks 1 leek, sliced 1/2 onion, sliced Mushrooms 8 oz mushrooms, sliced Serve with: Gremolata 2 lemons zested 4-6 cloves garlic, minced 4 tbsp parsley, chopped Eggplant Puree 1 large eggplant 2-3 tbsp harissa paste (I used homemade harissa, adjust if using store bought) 1-2 tbsp vegetable oil Instructions: Eggplant Puree 1) Place the oven rack 9-12 inches from the top of the oven. Turn oven on broil. Poke holes in eggplant with a fork, 2 times per side. Broil eggplant for 10 minutes per side until eggplant has collapsed on itself and is slightly charred. (Approximately a total of 25-30 minutes) 2) Remove eggplant and once it has cooled enough to handle, cut in half (be careful it will release steam). Scoop the pulp (inside) into a colander (strainer), remove seed sacks, and add a couple pinches of salt. Let sit for 15 minutes and squeeze the eggplant to remove as much liquid as you can. 3) Place eggplant, harissa and another pinch of salt into vitamix. Blend together slowly drizzling in vegetable oil until smooth and creamy. (Oil measurement will depend how much liquid is left in your eggplant) Gremolata Combine ingredients in a small bowl Onions/Leeks 1) In a saute pan over medium heat add the onions. Cook until starting to brown. Add the leeks and lower heat. Salt to taste Mushrooms 1) In a separate saute pan with oil over medium high heat cook the mushrooms until browned Scallops 1) Pat the scallops dry. Heat a saute pan over medium high heat. Add oil to cover the bottom. Once the oil reaches it smokes point you are ready to add your scallops. Place scallops with plenty of room in between as you want to get a nice sear on them. Cook roughly 2-3 minutes per side (will depend on thickness of scallops). Flip scallops and salt. Once browned on second side they are ready to serve. Notes: 1) Harissa recipe harissa.html 2) Overcooking scallops will cause them to become tough. 3) Use fresh scallops if you can get your hands on them. I used frozen jumbo Atlantic Scallops. 4) The eggplant puree can be used as a dip. Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :) As an Amazon Associate I earn from qualifying purchases at no additional cost to you. Vitamix amzn.to/3iCvYj8 Harissa Paste amzn.to/2ZAOnVZ Saute Pan amzn.to/3jdOX3T
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Michael FehlChef/Food and Beverage Director Archives
March 2021
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