Provencal Eggplant And Scallop Pie Recipes

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SEARED SCALLOPS WITH ROASTED EGGPLANTS AND MARINATED PEPPERS



Seared Scallops with Roasted Eggplants and Marinated Peppers image

Categories     Pepper     Side     Broil     Roast     Scallop     Eggplant     Summer     Kosher

Yield Serves 4

Number Of Ingredients 11

4 small Japanese eggplants (about 12 ounces total)
1/4 teaspoon minced garlic
2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil, plus more as needed
Crushed red chile flakes
Kosher salt and freshly ground black pepper
1 red bell pepper
1 orange bell pepper
2 tablespoons fresh lime juice
12 large sea scallops (1 pound), patted dry
Fresh dill leaves

Steps:

  • Arrange the oven rack in the lowest position. Preheat the oven to 450°F.
  • Use a fork to poke holes all over the eggplants. Put the eggplants on a foil-lined baking sheet in the oven. Roast, turning occasionally, until the skins are charred and the eggplants are very soft, about 15 minutes. Transfer to a cutting board.
  • When cool enough to handle, peel the eggplants and cut in quarters lengthwise. Cut each piece in half crosswise. Transfer to a large bowl. Add the garlic, lemon juice, 2 tablespoons of the oil, a pinch of chile flakes, and a pinch of salt. Gently stir well.
  • Turn a gas burner to high. Set the peppers directly over the flame and cook, turning frequently, until the skin is charred all over. Alternatively, broil or grill the peppers as close to the heat source as possible. When cool enough to handle, use paper towels to rub off the charred skin. Remove and discard the stems and seeds, then cut each pepper into very thin slices. Transfer to a medium bowl and add the lime juice, remaining 1 tablespoon oil, and a pinch of salt. Stir well.
  • Heat a large skillet over high heat until very hot. Season half the scallops with salt and pepper. Add enough oil to generously coat the bottom of the pan, then add the seasoned scallops, one at a time. Cook until a golden brown crust forms on the bottom, 1 to 2 minutes, then carefully flip and cook until a crust forms on the other side, 1 to 2 minutes longer. Transfer to paper towels to drain. Repeat with the remaining scallops in the same pan, letting the pan get very hot again and adding more oil if needed.
  • Divide the eggplant mixture among 4 serving dishes. Top with the scallops, then the pepper mixture. Scatter the dill all over.

SCALLOPS PROVENCAL



Scallops Provencal image

Provided by Ina Garten

Categories     main-dish

Time 15m

Yield 3 servings

Number Of Ingredients 9

1 pound fresh bay or sea scallops
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging
4 tablespoons (1/2 stick) unsalted butter, divided
1/2 cup chopped shallots (2 large)
1 garlic clove, minced
1/4 cup chopped fresh flat-leaf parsley leaves
1/3 cup dry white wine
1 lemon, cut in 1/2

Steps:

  • If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
  • In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.

SCALLOPS à LA PROVENçAL



Scallops à La Provençal image

Provided by Georgia Downard

Categories     Low Cal     Dinner     Scallop     Healthy     Self     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 12

5 cups cherry tomatoes
2 1/2 tablespoons chopped garlic, divided
5 teaspoons chopped fresh thyme, divided
5 teaspoons olive oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
Vegetable oil cooking spray
2 cups fresh corn
1 pound sea scallops
2 teaspoons balsamic vinegar
3 tablespoons chopped fresh herbs such as parsley, basil, chives or a combination, divided
2 cups arugula

Steps:

  • Heat oven to 375°F. In a bowl, combine tomatoes with 2 tablespoons garlic, 3 teaspoons thyme, 3 teaspoons oil, 1/4 teaspoons salt and 1/4 teaspoon black pepper. Coat a rimmed sheet pan with cooking spray; spread tomato mixture on pan in a single layer. Bake, stirring once or twice, until tomatoes are soft and slightly charred, 20 to 25 minutes. Stir corn into tomato mixture. In same bowl, toss scallops with remaining 2 teaspoons thyme, 2 teaspoons oil, 1/2 tablespoon garlic, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place scallops on top of tomato mixture; bake until scallops are just cooked through, 12 to 15 minutes. Transfer scallops to a plate; cut in half. Stir vinegar and 2 tablespoons herbs into tomato mixture. Divide arugula, tomato mixture and scallops among 4 bowls; sprinkle with remaining 1 tablespoon herbs.

PROVENCAL EGGPLANT AND SCALLOP PIE



Provencal Eggplant And Scallop Pie image

Provided by Molly O'Neill

Categories     dinner, casseroles, main course

Time 2h

Yield Six servings

Number Of Ingredients 16

1 medium eggplant, trimmed
1 teaspoon salt, plus more to taste
1/2 cup olive oil
1 medium zucchini, cut into small dice
1 medium yellow squash, cut into small dice
1/2 cup chopped onion
2 cloves garlic, peeled and chopped
1 1/2 cups coarsely chopped canned plum tomatoes with 1/2 cup juice reserved
2 tablespoons chopped fresh basil
1 1/2 teaspoons chopped fresh rosemary
2 tablespoons water
2 tablespoons chopped fresh Italian parsley
Salt and freshly ground black pepper to taste
1 cup lightly toasted bread crumbs
6 thin slices hearty country-style bread, toasted
1 pound fresh jumbo sea scallops, rinsed, muscle removed and each sliced horizontally into 3 thin rounds

Steps:

  • Cut 6 rounds, 1/2 inch thick, from the eggplant. Place on paper towels and sprinkle with 1 teaspoon salt. Let stand for 1 hour. Peel the remaining eggplant and cut into small dice. In a large, heavy skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the diced eggplant and cook until the edges begin to brown. Remove from the pan and place on a baking sheet to cool. Repeat with the zucchini and then the yellow squash, adding oil as needed. Remove from the pan and set aside.
  • Add 2 tablespoons olive oil to the pan. Add the onions and garlic and cook for 2 minutes. Add the tomatoes and reserved juice. Lower the heat and add the herbs. Cook 5 minutes. Transfer the sauce to a bowl and wipe the pan dry. Add 2 tablespoons of oil to the pan and heat over medium heat. Place the eggplant rounds and water in the oil and brown evenly, about 3 to 5 minutes per side. Remove from the pan and let cool.
  • Preheat the oven to 350 degrees. Stir the diced vegetables and 1 tablespoon of parsley into the tomato mixture. Season to taste with salt and pepper. Stir the remaining parsley into the bread crumbs. Place the bread slices on a baking sheet and top each one with an eggplant round. Spoon the vegetable mixture over the eggplant slices. Place the scallop slices over the sauce, overlapping them slightly. Top with the bread crumbs. Bake until the scallops contract and the bread crumbs are brown, about 15 to 20 minutes. Divide among 6 plates and serve.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 16 grams, Carbohydrate 40 grams, Fat 20 grams, Fiber 7 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 888 milligrams, Sugar 8 grams, TransFat 0 grams

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