Provencal Eggplant And Scallop Pie Recipes

ROASTED EGGPLANT AND SCALLOP PIE PROVENCAL

Steps:

• Slice one of the eggplants into four 1/2-inch-thick rounds. Cut the other eggplant into small dice. Sprinkle the eggplant with salt and let stand 30 minutes to remove any bitterness. Rinse and drain again. Pat dry with paper towels. In a large saute pan or skillet over medium-high heat, heat 1-1/2 cups of the olive oil and add the diced eggplant. Saute on both sides until the edges begin to brown. Remove from pan and place on a baking sheet to cool. Repeat with the zucchini, then the yellow squash. Add 1/2 cup of the remaining olive oil to the saute pan and saute the onions and garlic for 2 to 3 minutes. Add the tomatoes and half of the reserved juice, wine, and basil. Reduce the heat to medium, add the basil and rosemary, and cook 5 minutes. Set aside in a bowl to cool. Wipe the pan dry with a paper towel. When all ingredients have cooled, mix the chopped vegetables together with half of the parsley. Season with salt and pepper. Add 1/2 cup of the remaining olive oil to the saute pan and saute the eggplant rounds 3 to 5 minutes per side, until lightly browned. Remove from pan, place on paper towels to drain, and let cool. Heat the remaining 1/2 cup olive oil in the saute pan or skillet and add the bread crumbs and one fourth of the remaining chopped parsley. Let toast 2 to 3 minutes, stirring to keep from burning. Remove from heat. Preheat the oven to 400 F. Brush the bread slices with a little olive oil. Place the bread slices on a baking sheet and toast in the oven until browned. Remove; leave the oven on. To make the aioli: Put the potato in a small saucepan of salted water and bring to a boil. Reduce the heat to medium and cook until the potato pieces are soft, 7 to 10 minutes, depending on size. Drain. Press the cooked potato through a ricer or sieve. Put the potato in a food processor and add the roasted garlic, lemon juice, vinegar, 1/2 cup of the water, cayenne, salt, and egg yolk if using. Pulse while adding olive oil to blend into a thick creamy texture; add additional water if needed to obtain pouring consistency. To finish: Slice each scallop crosswise on the bias into three thin rounds. Place the toasted bread slices on a baking sheet. Place an eggplant round on each. Spoon equal amounts of the eggplant filling on top of each of the slices. "Shingle" the top of each with scallop slices. Drizzle a little olive oil over each. Sprinkle a generous amount of toasted bread crumbs on top of the scallops. Place in the heated oven for 15 to 20 minutes, until the scallops have contracted slightly and the bread crumbs are toasty brown. To serve: Place an eggplant and scallop pie in the center of each plate. Drizzle the plate around the pie with basil oil. Combine the vinegar and olive oil and toss with the greens. Divide the greens among the plates. Garnish with pearl onions and the remaining chopped parsley.

PROVENCAL EGGPLANT AND SCALLOP PIE

Steps:

• Cut 6 rounds, 1/2 inch thick, from the eggplant. Place on paper towels and sprinkle with 1 teaspoon salt. Let stand for 1 hour. Peel the remaining eggplant and cut into small dice. In a large, heavy skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the diced eggplant and cook until the edges begin to brown. Remove from the pan and place on a baking sheet to cool. Repeat with the zucchini and then the yellow squash, adding oil as needed. Remove from the pan and set aside.
• Add 2 tablespoons olive oil to the pan. Add the onions and garlic and cook for 2 minutes. Add the tomatoes and reserved juice. Lower the heat and add the herbs. Cook 5 minutes. Transfer the sauce to a bowl and wipe the pan dry. Add 2 tablespoons of oil to the pan and heat over medium heat. Place the eggplant rounds and water in the oil and brown evenly, about 3 to 5 minutes per side. Remove from the pan and let cool.
• Preheat the oven to 350 degrees. Stir the diced vegetables and 1 tablespoon of parsley into the tomato mixture. Season to taste with salt and pepper. Stir the remaining parsley into the bread crumbs. Place the bread slices on a baking sheet and top each one with an eggplant round. Spoon the vegetable mixture over the eggplant slices. Place the scallop slices over the sauce, overlapping them slightly. Top with the bread crumbs. Bake until the scallops contract and the bread crumbs are brown, about 15 to 20 minutes. Divide among 6 plates and serve.

EGGPLANT PROVENCAL

Steps:

• Preheat oven to 375 degrees F.
• Slice eggplants and tomatoes into 1/2-inch thick slices. Brush each side with olive oil. Season with salt and pepper. Put slices on nonstick cookie sheet. Bake in oven at 375 degrees F for approximately 20 minutes or until golden brown. Take peeled garlic cloves and put them in a saucepot or saute pan and cover them with olive oil. Cover pot/pan with a top or aluminum foil and simmer garlic cloves until they are tender. You can tell when they are tender when the tip of a chef's knife is easily inserted. Allow garlic cloves to cool and set aside. Place the roasted eggplant slices on a platter, top with the roasted tomato slices and garnish with poached garlic.

SCALLOPS WITH JERUSALEM ARTICHOKES AND LEMON BUTTER

Steps:

• 1.Thinly slice the artichokes using a mandoline, then toss in bowl with the apples, parsley, olive oil, 2 teaspoons lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
• 2. Sprinkle the scallops with salt and pepper. Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat until hot, then sear the scallops, turning once until browned and just cooked through, 6 to 8 minutes. Sear the scallops in batches and clean out the pan completely before the next batch. Transfer the scallops to a plate.
• 3. Reduce the heat to low, then whisk the remaining 6 tablespoons butter into the skillet 1 tablespoon at a time, until brown and creamy. Whisk in the lemon zest, 2 tablespoons lemon juice, and season with salt and pepper. Place the scallops around the artichokes and drizzle with the butter sauce.

SCALLOPED (AUBERGINE) EGGPLANT

Steps:

• Cook eggplant in salted, boiling water for 6-7 minutes until tender; drain.
• Mix soup and milk in large bowl; add egg.
• Stir in eggplant, onion, and bread crumbs, tossing lightly to mix.
• Turn into a greased 8x8" or 10x6" pan; sprinkle w/ grated cheese.
• Bake at 350 for 20 minutes.

INA'S SCALLOPS PROVENCAL

Steps:

• If you're using bay scallops, keep them whole.
• If you're using sea scallops, cut each one in 1/2 horizontally.
• Sprinkle with salt and pepper, toss with flour, and shake off the excess.
• In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer.
• Lower the heat to medium, and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3-4 minutes, total.
• Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley, and saute for 2 more minutes, tossing the seasonings with the scallops.
• Add the wine, cook for 1 minute, and taste for seasoning.
• Serve hot with a squeeze of lemon juice.

PROVENCAL SEAFOOD PIE

Steps:

• Heat oil and butter in a medium saucepan over medium-high heat. Add leek, fennel, and garlic; cook, stirring, until vegetables are softened, about 6 minutes. Add flour; cook, stirring, 6 to 7 minutes. Whisk in stock. Bring to a boil. Stir in tomatoes. Reduce heat to medium-low. Add lobster, shrimp, scallops, bass, and halibut; cook 5 minutes. Season with salt and pepper. Stir in parsley. Let cool.
• Preheat oven to 400 degrees. Roll out dough on a lightly floured surface to a 10-inch square, about 1/4 inch thick. Cut out a small vent in center. Transfer stew to an 8-inch square baking dish. Cover with dough, allowing excess to overhang. Transfer to freezer until cold, 20 minutes.
• Whisk cream and egg yolk in a small bowl. Brush crust with egg wash. Bake pie on a rimmed baking sheet until crust is golden brown and puffy, 35 to 40 minutes. Serve with aioli.

BAY SCALLOPS PROVENçAL

Steps:

• Season the flour with some salt and pepper and toss the scallops in it. Heat the oil in a 10- to 12-inch skillet. Add the shallot and garlic and sauté over medium heat a few minutes, until soft. Remove, draining well to keep most of the oil in the pan. Increase the heat to medium-high. Shake excess flour from the scallops and sauté them, tossing, until lightly browned.
• Return the shallot and garlic to the skillet. Add the tomatoes and sauté until they soften, a minute or so. Add the lemon juice and wine and stir just until the ingredients are well combined. With a slotted spoon, transfer the scallops to a warm serving dish. (It's fine if some vegetables hitch a ride with the scallops.)
• Increase the heat to high and reduce the liquid until it thickens to the consistency of heavy cream. Lower heat, swirl in the butter and check the seasoning. Fold in the parsley. Pour the sauce over the scallops and arrange the toast around the platter.

EGGPLANT PROVENCAL

Steps:

• In a large skillet over medium heat, saute eggplant in butter for 10 minutes. Add the onion, celery and garlic; saute until vegetables are tender. Add the next seven ingredients; simmer for 10 minutes. Stir in pasta; sprinkle with mozzarella cheese.