Skip to Content
To prevent automated spam submissions leave this field empty.

Roasted Scallops with Adagio™ Eggplant Purée & Salsa Verde

Ned Bell
Prep time30 minutes
Cook time10 minutes
DifficultyModerate
Serves6
Average: 3.3 (9 votes)Your rating: None

Adagio™ Eggplant and Roasted Garlic Purée

  • 1 head garlic
  • 3 - 4 Adagio™ eggplants
  • kosher salt
  • 1/8 cup olive oil
  • cracked pepper
  • ¼ cup sliced green onions

Instructions:

  1. Pre-heat oven to 400 degrees
  2. Wrap garlic in tin foil and roast for 30 - 45 minutes
  3. Cut Adagio™ eggplants in quarters length-wise
  4. Season the eggplant with kosher salt (it draws out the bitterness in large eggplants), olive oil and cracked pepper and roast in the same oven for 30 minutes. You are looking for caramelized edges (golden brown) and tender flesh
  5. Squeeze the golden soft roasted garlic out of its skin
  6. Scrape the flesh of the Adagio™ eggplants off their skins
  7. Purée the garlic and the eggplant together in a Cuisinart with 1/8 cup of olive oil, salt and pepper and the sliced green onions

Concerto™ Grape Tomato and Fresco™ Mini Cucumber Salsa Verde

  • 1 - 7 ounce can Salsa Verde
  • 2 Fresco™ Mini Cucumbers
  • 2 cups Concerto™ Grape Tomatoes
  • ½ cup fresh cilantro, chopped

Instructions:

  1. Cut the Fresco™ Mini Cucumbers in half length-wise and then slice thinly on the bias
  2. Cut the Concerto™ Grape Tomatoes in half
  3. Mix the Fresco™ Mini Cucumbers with the Concerto™ Grape Tomatoes and the Salsa Verde
  4. Garnish with cilantro

Scallops

  • 2 - 3 Scallops per person
  • Canola oil
  • 2 - 3 Maestro™ Sweet Bell Peppers (red), finely diced
  • sea salt
  • fresh lemon
  • cilantro leaves

Instructions:

  1. Pan sear the scallops in a hot pan in Canola oil. Cook for 2 minutes per side.
  2. Garnish with dehydrated Maestro™ Sweet Bell Peppers (red) mixed with sea salt.
  3. In a warm oven, (200 degrees) over night, lay out Maestro™ Sweet Bell Peppers until dry.
  4. Puree with equal parts coarse sea salt.

To Serve:

When the scallops are cooked, serve them on the warm Adagio™ purée and garnish with the Concerto™ Grape Tomato and Fresco™ Mini Cucumber Salsa. Serve with wedges of fresh lemon and cilantro leaves.

 

Post new comment

The content of this field is kept private and will not be shown publicly.
To prevent automated spam submissions leave this field empty.

View recipes by:

Ingredients

avocado (11), balsamic vinegar (11), basil (19), butter (26), butter lettuce (9), canola oil (27), chicken stock (17), chili flakes (9), cilantro (31), cucumber (28), cumin (8), eggplant (23), eggs (27), flour (12), garlic (58), ginger (15), green onion (12), honey (17), lemon juice (16), lemons (13), lime (12), mayonnaise (13), mint (13), olive oil (74), onion (14), oregano (9), Parmesan cheese (11), parsley (22), peppers (80), red onions (13), red wine vinegar (13), rice vinegar (9), shallot (23), thyme (13), tomatoes (95)

Meal

Breakfast (18), Lunch (103), Appetizer/Snack (42), Dinner (113)

Season

Spring (85), Summer (96), Fall (118), Winter (112)

Products

Adagio™ (23), Allegro™ (21), Cameo™ (3), Campari (11), Concerto™ (42), Crescendo™ (7), Delicato™ (12), Dolce™ (15), Fresco™ (31), Gusto™ (33), Maestro™ (52), Misto™ (2), Roma (16), Symphony (3), tomatoes on the vine (3), Virtuoso™ (8), Vivo™ (6)

Growing Green

Windset News

Berlin, DE – This week at the HortiBiz international Tomato Inspiration Event,...
“Am I getting enough protein?” This question is often asked and the...
We are thrilled to announce that our products have been verified by the Non-GMO...
For many people, New Years resolutions (or goals, as some prefer) center on...
If you missed Chef Ned Bell on Global BC’s Saturday Chefs just before...