Bay Scallop/Eggplant Parmesan
Farmed scallops, often called Bay Scallops or Japanese Scallops in the market, are the most sustainable scallop choice. “Giant Scallops,” or sea scallops, have a number of environmental and by-catch concerns (Read about it here).
- 1.5 lbs Bay Scallops
- 6 Fresh tomatoes chopped with juice
- 3 cloves Garlic chopped
- ¾ cup White wine
- 4 Shallots chopped
- ¼ cup Fresh Parsley
- ¼ cupFresh Oregano (or dried)
- 4 Tbsp Olive oil + more to drizzle
- 1 large Eggplant sliced ½ inch (8 slices)
- 1 pinch Saffron
- 1 cup fresh Parmesan cheese grated
Heat grill to high heat.
Lightly drizzle eggplant slices with olive oil and sprinkle with salt and pepper. Grill eggplant slices for 1 minute on each side and put aside.
Heat 2 Tbsp olive oil in sauté pan until hot. Sprinkle scallops with salt, pepper and saffron threads, sauté on high heat for 3 min. and set aside.
In the same sauté pan add 2 tbsp olive oil, garlic, shallots and tomatoes and sauté for 4 min. Add wine and oregano and simmer until sauce has thickened (approx. 7 min). Put sauce aside to cool.
To assemble place one piece of grilled eggplant in baking dish, top with 6-7 scallops cover with one spoon of sauce and sprinkle with 1 tbsp parmesan cheese. Top with another slice of eggplant and repeat one more time stopping with the parmesan cheese. Assemble four individual stacks in baking dish and bake at 350 for 15-20 min. Top with parsley and serve.
Serves four.
