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

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