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Grilled Sea Scallops with Granny Smith Apple, Coconut Milk and Curried Eggplant
Chef Alan Hughes of One Ninety – Miami, Florida
Adapted by
August 2008

Yield: 4 Servings


    Grilled Sea Scallops with Granny Smith Apple, Coconut Milk and Curried Eggplant on StarChefs.comGranny Smith Apple and Coconut Milk:
  • 1 Granny Smith apple
  • Butter
  • 1 can coconut milk

    Curried Eggplant:
  • 1 medium eggplant
  • Olive oil
  • Madras curry

    To Assemble and Serve:
  • 16 ounces U-10 sea scallops
  • Olive oil


For the Granny Smith Apple and Coconut Milk:
Peel apple and brunoise. Sauté in butter for 1 minute, add coconut milk, and season with salt. Cut battonet of eggplant and sauté them in olive oil over medium heat, adding more oil as necessary. Season with salt and pepper and keep tossing until they become very soft and jam-like. Season with Madras curry.

To Assemble and Serve:
Coat the scallops with olive oil, season with salt and grill over medium-high heat until they are medium-rare. To plate, lay the apples and sauce in the bottom of a plate, place three scallops in the center, and arrange the curried eggplant in the center of the three scallops.

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