Moroccan Grilled Scallops with Eggplant Confit

Although scallops are not Moroccan seafood, they stand up beautifully to the spicing. Serve this as a sophisticated first course or as a main course with couscous.  Sicilian eggplants are meatier than regular kinds but use the regular if that's all you have available.

1 ~ medium Sicilian Eggplant

1/4 cup ~ olive oil

Salt and freshly ground pepper

2 tsp ~ ground ginger

2 tsp ~ paprika

2 tsp ~ ground cumin

1/4 tsp ~ cayenne

1 tsp ~ grated lemon rind

1 cup  ~ Chopped onions

1 tbsp ~ chopped garlic

2 cups ~ chopped tomatoes

1 tbsp ~ lemon juice

2 tbsp ~ chopped parsley

12 ~ large scallops

2 tbsp ~ unsalted better

1.  Preheat oven to 450 degrees farenheit

2.  Cut strips of skin from eggplant to make striped effect. Cut eggplant into 1/2 inch thick slices.  Brush with 2 tbsp oil, season with salt and papper and place on a baking sheet.  Bake for 20 mins turning once or until browned.  Remove from heat and cool. 

3.  Combine ginger, paprika, cumin, cayenne and lemon rind.

4.  Heat remaining 2 tbsp oil in a large skillet over medium heat. Add onions and garlic and saute for 2 mins.   Add half of spice mixture and cook another 30 seconds.  Add eggplant and tomatoes, stir together, reduce heat and cook slowly for 25 mins or until mixture is thick and tasty.  Stir in lemon juice and parsley and season with salt and papper.  Reheat when needed. 

5.  Sprinkel scallops with remaining spice mixture and season with salt and papper.

6.  Heat butter in a nonstick skillet over medium-high heat.  Add Scallops and sear about 1 to 2 mins per side.  Scallops should be opaque in the centre

7.  Spoon eggplant mixture onto 4 serving plates and top with scallops.

Serves 4 as main course, 6 as appetizer.

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