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   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   
        
     Uncle Dirty Dave's Archives   
       
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