Gratinated Scallops with Eggplants

I can guide you in preparing gratinated scallops with a touch of eggplant, making the dish a perfect encounter between sea and land.

Ingredients

• 8 fresh scallops with shell
• 1 medium eggplant
• Breadcrumbs as needed
• 2 cloves of garlic
• Chopped fresh parsley as needed
• Extra virgin olive oil
• Salt and pepper as needed
• Grated Parmesan cheese as needed
• Butter as needed

Preparation

1. Begin by pre-heating the oven to 200 °C.
2. Clean the scallops by removing the dark sac and separating them from the shells. Wash and dry the shells to then use them as containers for baking.
3. Dice the eggplant into very small cubes and sauté in a pan with extra virgin olive oil, one chopped garlic clove until golden brown and soft.
4. In a bowl, prepare the gratin mixture by mixing breadcrumbs, chopped parsley, salt, pepper, and a bit of grated Parmesan cheese. Add a drizzle of olive oil to the mixture to get a sandy consistency.
5. Place the shells on a baking tray, position a scallop inside each one, a bit of sautéed eggplant, and a knob of butter.
6. Sprinkle the gratinating mixture over each scallop.
7. Bake the scallops for about 10-15 minutes, until the surface is golden and crispy.
8. Serve immediately, being careful as the shells will be very hot.

Trivia

Scallops are often used in Italian cooking for their delicate and tasty meat. They are quite versatile and can be cooked in many ways, but gratinating is one of the most appreciated techniques to enhance their flavor, especially when enriched with ingredients like eggplant, which adds a more earthy and robust taste to the dish.