Feeling lazy today, so wanted to make something quick and easy. Quick and easy does not mean you have to compromise the taste. So thought of making a Thai salad with roasted eggplant and pan-seared lemon garlic butter scallop. I am a big fan of the scallop. Scallops like clams and oysters. Like all other seafood, scallops also cook in no time. I love the sweet and soft scallops. If you do not like scallops or do not have them use prawns or shrimps for this recipe, or alternatively you can use tofu or paneer as a veg option.
As I am a Bengali, I am also a begun bhaja (Swallow fried Eggplant) fan, but thought of making it a little healthier, so roasted them instead. A food network chef inspires this recipe, but I forgot to note down the exact recipe, so I tried my own version with this and that. And it turned out really good. So thought of adding it to my recipe book and sharing it with you all.
PREP TIME: 20 MINUTES COOK TIME: 30 MINUTES SERVINGS: 2 to 4
1 cup cherry 🍒 tomatoes
1 and a half lbs Japanese Eggplant 🍆
1/2 cup of fried onions
2 scallions chopped
10 to 15 pieces of good Scallop
2 tablespoons butter
1 tablespoon olive oil
2 cloves of garlic chopped
1 tablespoon of finely chopped parsley
Zest and juice of 1 lemon
For Thai Dressing :
2 tablespoons fish sauce 2 tablespoons rice wine or red wine vinegar Juice of one lime
1/3 cup of olive oil 2 tablespoons brown sugar 1 inch peeled ginger grated 2 garlic cloves smashed and chopped 1 Thai chili 🌶 chopped finely
1 tablespoon dry basil
2 tablespoons fresh mint chopped,
2 tablespoons cilantro chopped
Cut eggplant into bigger pieces and drizzle some olive oil, salt, and pepper.
Roasted them in the oven or an air fryer until the eggplants are cooked. But do not overcook them, so the eggplants get too smooshy.
When the eggplant is roasting, let's make the dressing.
Make the Dressing :
Mix all the ingredients listed under for the dressing column and mix well and keep it aside.
Now fry the scallops:
Take the butter, olive oil in a frying pan and put it on medium-high heat.
When the butter melts completely, add the garlic and stir for 30 secs.
Then add the scallops and cook for 2 to 3 mins on each side, or it turns golden brown in color.
Add salt, pepper, lemon zest, lemon juice, parsley, and turn off the heat.
Build the salad:
Toss the cherry 🍒 tomatoes and the air-fried or roasted Eggplants.
Then pour the dressing and mix everything together.
Top it up with fried onions and scallops.
Garnish with chopped scallions.
Enjoy the roasted or air-fried eggplant and scallop Thai-style salad.