Scallops, grilled eggplant and seaweed

Babiche Martens

Ingredients

1	Eggplant
1 splash	Olive oil
1 to taste	Salt & freshly ground pepper
1 tsp	Ground chilli
16	Scallops
100 g	Seaweed, (seasoned- available from Oceanz and Farro)

Directions

1. Slice the eggplant into 1cm slices. Heat the grill. Brush the eggplant with olive oil, sprinkle with dried chilli and season. Grill for 2 minutes then turn over and repeat.
2. Remove the eggplant while retaining the heat in the pan. Add a little more olive oil, when hot add the scallops. Leave to sear for 1 minute then turn and repeat.
3. Serve the eggplant, topped with the scallops and spoonfuls of seaweed.