Gabriel's Scallops

Jason Burgess

There are several elements here that may seem overpowering, but the richness of scallops can stand the match.

Ingredients

6	Basil leaves
1	Scallops, Allow 4- 6 scallops per person, preferably just opened. (Main)
12 stems	Flat leaf (Italian) parsley, leaves picked off
2	Spring onions
2	Garlic cloves, peeled
½	Green chillies
½	Green apples
2	Tomatoes, medium
1	Eggplant, medium
2 Tbsp	Tahini
1	Lemon, juice
1 tsp	Turmeric, fresh grated, or half a tsp of turmeric powder.
2 handfuls	Lettuce, (lamb's lettuce) or baby spinach
1	Olive oil

Directions

1. Preheat the oven to 180 degC.
2. 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.
3. Split the eggplant and scrape out the creamy, roasted flesh into your food processor.
4. Add the tahini and lemon juice. Puree, adding enough oil to make a smooth paste.
5. Season well with salt and pepper and set aside.
6. Finely chop the basil, a third of the parsley leaves, spring onions, green chilli and one of the garlic cloves.
7. Dice one of the tomatoes and the apple half into small cubes.
8. Mix together in a bowl with a splash of olive oil and set aside.
9. 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.
10. Pulse, adding a little oil as you go to make a stiff paste. Set aside.
11. Finely chop the remaining third of the parsley and the last garlic clove.
12. Heat 2 tbsp of olive oil in a heavy-based pan to a high heat.
13. 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.
14. Season well with salt and pepper. Set aside and keep warm.
15. Spoon the eggplant puree into 6 bowls.
16. Arrange the mache or spinach leaves over the eggplant.
17. Divide the herb, tomato and apple mix between the bowls.
18. Sit the scallops on this and dab with a little of the olive paste.