Moussaka of Eggplant with Seared Scallops and Tarama –Peter Conistis

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


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