( SERVES 6 )
Photo by Jason Burgess
There are several elements here that may seem overpowering, but the richness of scallops can stand the match.
- Preheat the oven to 180 degC.
- 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.
- Finely chop the basil, a third of the parsley leaves, spring onions, green chilli 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.