For the taramosalata:
3 slices crustless white bread, soaked in cold water
½ Small onion, chopped1 Lemon, juiced
100gms Tarana
225ml Greek extra-virgin olive oil
For the tomato salsa:
2 Ripe tomatoes, peeled, seeded and chopped
3 tbls Parsley, finely chopped
½ tsp Fennel seeds
2 tbls Greek extra-virgin olive oil
Salt and 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 and Freshly ground pepper
Method:
1.
Squeeze the soaked bread.
2.
Process together with the onion and lemon juice
at high speed.
3.
Add roe and process for another minute.
4.
With motor running, add the olive oil in a thin
stream. Remove and chill.
5.
Combine all the ingredients for the tomato salsa
and chill.
6.
Sprinkle the eggplant liberally with salt and
leave to sweat on a sheet pan for 2 hours.
7.
Rinse and pat dry.
8.
Deep fry until golden. Drain on paper towels.
9.
Roast the bell peppers until their skin
blackens.
10.
Remove skin under cold water. Remove pith and
seeds.
11.
Cut the peppers into thin strips and toss with
olive oil.
12.
Heat a heavy, non-stick skillet until very hot.
13.
Toss scallops with a little olive oil and pepper
and sear for 30 seconds on each side.
14.
Place a slice of eggplant on each plate and top
with a tablespoon of the taramosalata.
15.
Place 4 scallops on top, cover with a few strips
of roasted red pepper and top with another eggplant slice.
16.
Drizzle generously with tomato salsa. Serve
immediately
