Subj : 3/12 Baked Scallops - 4
To   : All
From : Dave Drum
Date : Mon Mar 11 2024 03:25 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Gabriel's Scallops
Categories: Seafood, Herbs, Vegetables, Chilies, Citrus
     Yield: 6 servings

     6    Basil leaves
    36    Scallops; 4-6 scallops per
          - person), preferably just
          - opened
    12    Stems Flat leaf (Italian)
          - parsley; leaves picked off
     2    Spring onions
     2 cl Garlic; peeled
   1/2    Green chile
   1/2    Green apple
     2 md Tomatoes
     1 md Eggplant
     2 tb Tahini
     1    Lemon; juiced
     1 ts Turmeric; fresh grated
          +=OR=+
   1/2 ts Turmeric powder.
     2    Handfuls lamb's lettuce or
          - baby spinach
          Olive oil

 Oven @ 360°F/182°C.

 Prick the eggplant with a fork, sit it on a baking dish
 and bake it till the eggplant collapses. This will take
 around 20 minutes. Remove from the oven and allow to
 cool.

 Split the eggplant and scrape out the creamy, roasted
 flesh into your food processor.

 Add the tahini and lemon juice. Puree, adding enough oil
 to make a smooth paste.

 Season well with salt and pepper and set aside.

 Fine chop the basil, a third of the parsley leaves,
 spring onions, green chile and one of the garlic
 cloves.

 Dice one of the tomatoes and the apple half into small
 cubes.

 Mix together in a bowl with a splash of olive oil and
 set aside.

 Rinse the olives and capers to remove any brine. Add
 these with a second third of the parsley and the lime
 juice into your food processor.

 Pulse, adding a little oil as you go to make a stiff
 paste. Set aside.

 Finely chop the remaining third of the parsley and the
 last garlic clove.

 Heat 2 tbsp of olive oil in a heavy-based pan to a high
 heat.

 Carefully sear the scallops, just cooking them, and stir
 in the parsley garlic and turmeric. You may have to do
 this in two batches. Don't let the scallops stew.

 Season well with salt and pepper. Set aside and keep
 warm.

 Spoon the eggplant puree into 6 bowls.

 Arrange the mache or spinach leaves over the eggplant.

 Divide the herb, tomato and apple mix between the bowls.

 Sit the scallops on this and dab with a little of the
 olive paste.

 RECIPE FROM: https://www.eatwell.co.nz

 Uncle Dirty Dave's Archives

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