Provencal Eggplant And Scallop Pie Recipes

EGGPLANT PROVENCAL

Steps:

• Preheat oven to 375 degrees F.
• Slice eggplants and tomatoes into 1/2-inch thick slices. Brush each side with olive oil. Season with salt and pepper. Put slices on nonstick cookie sheet. Bake in oven at 375 degrees F for approximately 20 minutes or until golden brown. Take peeled garlic cloves and put them in a saucepot or saute pan and cover them with olive oil. Cover pot/pan with a top or aluminum foil and simmer garlic cloves until they are tender. You can tell when they are tender when the tip of a chef's knife is easily inserted. Allow garlic cloves to cool and set aside. Place the roasted eggplant slices on a platter, top with the roasted tomato slices and garnish with poached garlic.

SCALLOPS PROVENCAL

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.

ROASTED EGGPLANT AND SCALLOP PIE PROVENCAL

Steps:

• Slice one of the eggplants into four 1/2-inch-thick rounds. Cut the other eggplant into small dice. Sprinkle the eggplant with salt and let stand 30 minutes to remove any bitterness. Rinse and drain again. Pat dry with paper towels. In a large saute pan or skillet over medium-high heat, heat 1-1/2 cups of the olive oil and add the diced eggplant. Saute on both sides until the edges begin to brown. Remove from pan and place on a baking sheet to cool. Repeat with the zucchini, then the yellow squash. Add 1/2 cup of the remaining olive oil to the saute pan and saute the onions and garlic for 2 to 3 minutes. Add the tomatoes and half of the reserved juice, wine, and basil. Reduce the heat to medium, add the basil and rosemary, and cook 5 minutes. Set aside in a bowl to cool. Wipe the pan dry with a paper towel. When all ingredients have cooled, mix the chopped vegetables together with half of the parsley. Season with salt and pepper. Add 1/2 cup of the remaining olive oil to the saute pan and saute the eggplant rounds 3 to 5 minutes per side, until lightly browned. Remove from pan, place on paper towels to drain, and let cool. Heat the remaining 1/2 cup olive oil in the saute pan or skillet and add the bread crumbs and one fourth of the remaining chopped parsley. Let toast 2 to 3 minutes, stirring to keep from burning. Remove from heat. Preheat the oven to 400 F. Brush the bread slices with a little olive oil. Place the bread slices on a baking sheet and toast in the oven until browned. Remove; leave the oven on. To make the aioli: Put the potato in a small saucepan of salted water and bring to a boil. Reduce the heat to medium and cook until the potato pieces are soft, 7 to 10 minutes, depending on size. Drain. Press the cooked potato through a ricer or sieve. Put the potato in a food processor and add the roasted garlic, lemon juice, vinegar, 1/2 cup of the water, cayenne, salt, and egg yolk if using. Pulse while adding olive oil to blend into a thick creamy texture; add additional water if needed to obtain pouring consistency. To finish: Slice each scallop crosswise on the bias into three thin rounds. Place the toasted bread slices on a baking sheet. Place an eggplant round on each. Spoon equal amounts of the eggplant filling on top of each of the slices. "Shingle" the top of each with scallop slices. Drizzle a little olive oil over each. Sprinkle a generous amount of toasted bread crumbs on top of the scallops. Place in the heated oven for 15 to 20 minutes, until the scallops have contracted slightly and the bread crumbs are toasty brown. To serve: Place an eggplant and scallop pie in the center of each plate. Drizzle the plate around the pie with basil oil. Combine the vinegar and olive oil and toss with the greens. Divide the greens among the plates. Garnish with pearl onions and the remaining chopped parsley.

PROVENCAL EGGPLANT AND SCALLOP PIE

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.

SCALLOPS à LA PROVENçAL

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.

SEARED SCALLOPS WITH ROASTED EGGPLANTS AND MARINATED PEPPERS

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.

BAY SCALLOPS PROVENçAL

Steps:

• Season the flour with some salt and pepper and toss the scallops in it. Heat the oil in a 10- to 12-inch skillet. Add the shallot and garlic and sauté over medium heat a few minutes, until soft. Remove, draining well to keep most of the oil in the pan. Increase the heat to medium-high. Shake excess flour from the scallops and sauté them, tossing, until lightly browned.
• Return the shallot and garlic to the skillet. Add the tomatoes and sauté until they soften, a minute or so. Add the lemon juice and wine and stir just until the ingredients are well combined. With a slotted spoon, transfer the scallops to a warm serving dish. (It's fine if some vegetables hitch a ride with the scallops.)
• Increase the heat to high and reduce the liquid until it thickens to the consistency of heavy cream. Lower heat, swirl in the butter and check the seasoning. Fold in the parsley. Pour the sauce over the scallops and arrange the toast around the platter.