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Moussaka of Eggplant with Seared Scallops and Tarama

Peter Conistis of Sydney's Alpha Restaurant shares his signature recipe for Scallop Moussaka with Tarama.

Moussaka of Eggplant with Seared Scallops and Tarama

Serves 4

For the taramasalata:
3 slices crustless white bread, soaked in cold water
½ small onion, chopped
1 lemon, juiced
100g Tarama
225ml Greek extra-virgin olive oil

For the tomato salsa:
2 ripe tomatoes, peeled, seeded and chopped
3 tbsp parsley, finely chopped
½ tsp  fennel seeds
2 tbsp  Greek extra-virgin olive oil
salt
freshly ground pepper

For the eggplant and scallops:
3 medium eggplants
2  red bell peppers
24 white sea scallops
vegetable oil for deep frying
Greek extra-virgin olive oil
salt
freshly ground pepper

1. Squeeze the soaked bread. Process together with the onion and lemon juice at high speed. Add roe and process for another minute. With motor running, add the olive oil in a thin stream. Remove and chill.

2. Combine all the ingredients for the tomato salsa and chill. Sprinkle the eggplant liberally with salt and leave to sweat on a sheet pan for 2 hours. Rinse and pat dry. Deep fry until golden. Drain on paper towels.

3. Roast the bell peppers until their skin blackens. Remove skin under cold water. Remove pith and seeds. Cut the peppers into thin strips and toss with olive oil.

4. Heat a heavy, non-stick skillet until very hot. Toss scallops with a little olive oil and pepper and sear for 30 seconds on each side.

5. Place a slice of eggplant on each plate and top with a tablespoon of the taramosalata. Place 4 scallops on top, cover with a few strips of roasted red pepper and top with another eggplant slice. Drizzle generously with tomato salsa. Serve immediately.

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