## 🍆 Eggplant and Scallops Recipe

This delicious recipe combines the rich flavors of eggplant with the delicate taste of scallops, creating a delightful dish that's perfect for a special occasion or a cozy dinner at home.

### Ingredients

- **For the Eggplant:
- 1 large eggplant, cut into 1-inch cubes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika

- **For the Scallops:
- 1 pound sea scallops, patted dry
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- Fresh parsley, chopped (for garnish)

### Instructions

1. **Prepare the Eggplant:
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the eggplant cubes with olive oil, salt, pepper, garlic powder, and smoked paprika.
- Spread the eggplant on a baking sheet in a single layer and roast for about 25-30 minutes, or until golden and tender, stirring halfway through.

2. **Cook the Scallops:
- While the eggplant is roasting, heat the butter and olive oil in a large skillet over medium-high heat.
- Add the minced garlic and sauté for about 30 seconds until fragrant.
- Carefully add the scallops to the skillet, making sure not to overcrowd them. Cook for about 2-3 minutes on each side until they are golden brown and opaque in the center. Remove the scallops from the skillet and set aside.

3. **Combine and Serve:
- Once the eggplant is done roasting, add the scallops back to the skillet with the garlic and butter. Drizzle with lemon juice and toss gently to combine.
- Serve the scallops and eggplant warm, garnished with fresh parsley.

### Tips

- For added flavor, consider adding a splash of white wine to the skillet after cooking the scallops.
- You can also serve this dish over a bed of quinoa or rice for a complete meal.

Enjoy your eggplant and scallops dish!

## 🥘 Scallops and Eggplant Recipes

Here are a couple of delicious recipes that feature scallops and eggplant, combining their flavors beautifully.

### 🍽️ Grilled Scallops with Eggplant Purée

#### Ingredients:
- **For the scallops:
- 1 pound of sea scallops
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon lemon juice

- **For the eggplant purée:
- 1 medium eggplant
- 2 tablespoons tahini
- 1 garlic clove, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon lemon juice

#### Instructions:
1. **Prepare the eggplant purée:
- Preheat the oven to 400°F (200°C).
- Cut the eggplant in half lengthwise and place it on a baking sheet, cut side up. Drizzle with olive oil and season with salt and pepper.
- Roast for about 30-35 minutes until soft. Let it cool slightly, then scoop out the flesh into a blender.
- Add tahini, garlic, olive oil, salt, pepper, and lemon juice. Blend until smooth and creamy.

2. **Cook the scallops:
- Heat olive oil in a skillet over medium-high heat.
- Season the scallops with salt and pepper. Once the oil is hot, add the scallops and sear for about 2-3 minutes on each side until golden brown and cooked through.
- Drizzle with lemon juice before serving.

3. **Serve:
- Spread the eggplant purée on a plate and top with the grilled scallops. Enjoy!


### 🍽️ Scallop and Eggplant Stir-Fry

#### Ingredients:
- **For the stir-fry:
- 1 pound of scallops
- 1 medium eggplant, diced
- 2 tablespoons vegetable oil
- 2 garlic cloves, minced
- 1 bell pepper, sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- Green onions for garnish

#### Instructions:
1. **Prepare the ingredients:
- Rinse and pat dry the scallops. Dice the eggplant and slice the bell pepper.

2. **Cook the eggplant:
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the diced eggplant and stir-fry for about 5-7 minutes until tender. Remove and set aside.

3. **Stir-fry the scallops:
- In the same skillet, add a bit more oil if needed. Add minced garlic and sauté for about 30 seconds.
- Add the scallops and cook for 2-3 minutes until they turn opaque and are cooked through.

4. **Combine:
- Return the eggplant to the skillet along with the bell pepper. Add soy sauce, oyster sauce, and sesame oil. Stir-fry for another 2-3 minutes until everything is heated through.

5. **Serve:
- Garnish with chopped green onions and serve hot over rice or noodles.

These recipes highlight the delicate flavor of scallops while complementing them with the rich texture of eggplant. Enjoy your cooking!