Seared Scallop with Charred Eggplant Puree and Cherry Tomato Relish
Recipe by: Chef Shane McAnelly
This summer favorite was featured on “Cooking with Country” Part 3 on September 13, 2020. We loved cooking along with everyone who joined us on Zoom. We appreciate everyone for the support! If you missed it here is the recipe with step-by-step instructions to recreate the dish. Don’t forget to pair it with our 2018 Estate Chardonnay
This Seared Scallop is paired with our 2018 Estate Chardonnay. It is a perfect pairing! Searing scallops enhances their sweetness and makes them a beautiful match with our elegant and rich Chardonnay.
Ingredients List (Serves 4)
- 12 large sea scallops, dayboat if available
- 1lb of eggplant
- 5 tablespoons of extra virgin olive oil
- 2 cloves of garlic
- 1 lemon
- 1 teaspoon of ground cumin
- ½ teaspoon of smoked paprika
- 1 ½ teaspoon of aged balsamic vinegar (if you only have standard balsamic vinegar, use 1 teaspoon and add ½ teaspoon honey)
- 1 cup of cherry tomatoes
- 1 large cucumber
- ¼ cup of basil leaves
- Salt and pepper to taste
Equipment List:
- Cutting board
- Sharp chef knife
- 1 large saute pan
- 1 large cast iron pan
- I medium mixing bowl
- 1 food processor
Directions:
For the Charred Eggplant Puree:
1lb of eggplant, peeled and cut into ½” rounds
5 tablespoon extra virgin olive oil
2 cloves garlic
2 lemons
1 teaspoon cumin, ground
½ teaspoon smoked paprika
1 ½ teaspoon aged balsamic vinegar (if you only have standard balsamic vinegar, use 1 teaspoon and add ½ teaspoon honey)
Salt to taste
Method:
In a large cast iron pan dry sear the eggplant until well charred on both sides. Rest in a bowl covered with plastic for 30 mins. Chop and squeeze out any excess moisture. Puree with all other ingredients in the food processor until smooth. In a separate bowl fold all until completely blended. Season to taste.
For the Cherry Tomato Relish:
1 cup cherry tomato, cut in half
1 cup cucumber, cut in half moons
½ cup lightly packed basil leaves, torn in half
Juice of 1 lemon
2 tablespoons olive oil
Salt and freshly cracked pepper to taste
Method:
In a medium mixing bowl, gently toss all ingredients until well mixed. Season with salt and pepper.
For the Scallops:
12 large sea scallops, abductor muscle removed
2 tablespoon grapeseed oil
Salt and freshly cracked pepper to taste
Method:
Remove abductor muscle from the scallops. Place a large saute pan over high heat. Season scallops with salt and pepper. When the pan is very hot, add grapeseed oil and half of the scallops. Cook until scallops are deep golden brown, then turn to the other side. Cook on the second side for just 10-15 seconds, do not overcook!
To Finish:
On a plate, spoon a couple of tablespoons of the eggplant puree and spread into a small puddle. Place 3 scallops on the puree, and garnish with the tomato relish on and around the scallops.
