Eggplant parmigiana with scallops
difficulty
ingredients
- 2 Jolife eggplants
- 600 g Jolife tomatoes
- 1 kg scallops (flesh only)
- 150 g smoked provola
- 1/2 shallot
- 1 garlic clove
- 50 g shelled walnuts
- Basil
- 3 ice cubes
- Garlic-flavored oil
- Extra-virgin olive oil as needed
preparation
Sauté the shallot and garlic in a frying pan with olive oil, add the chopped tomatoes and cook for 10 minutes, then season with salt and pepper. Put the garlic-flavored oil and the walnuts, basil, salt and pepper, 3 ice cubes and olive oil in a blender. Pulse to obtain a light pesto. Wash the scallops thoroughly, pat dry and cut into slices. Cut the eggplants into thin rounds, grill over high heat and season with salt and pepper. Cut the smoked provola into thin slices. Heat a nonstick frying pan, season the scallops with a drizzle of olive oil and cook over low heat for 2 minutes. Prepare the pies by creating layers of eggplant slices, smoked provola, scalops and finally torn basil. Put in the oven until hot and arrange on serving dishes or on top of scallop shells. Add a little of the prepared pesto and top with a spoonful of tomato cubes. Garnish with basil leaves and serve.