Yield: 4 Servings

Ingredients

Granny 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

Method

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.

back to top