Scallops au Gratin with Eggplants

To prepare the scallops au gratin, start with the first breading. Place the parsley leaves, washed and dried with a spinner, in a mixer, then add the dried bread 2 and the garlic 3. 

Also add the salt and oil 4. Blend everything 5 and transfer to a bowl 6. The first breading is ready, set it aside. 

Now prepare the flavored oil. Heat the sunflower oil in a small pot and add the parsley stems 7. Let it infuse for a few minutes, then let it cool. Blend everything with a mixer 8, then strain using gauze or a kitchen cloth 9. Set aside.

Prepare the second breading. Toast the panko in the oven until golden and transfer to a bowl. Add the chopped parsley 10, fine salt 11, extra virgin oil, and ground white pepper. Mix and set aside 12.

Prepare the salmoriglio. To prevent the rosemary from darkening, moisten the cutting board with lemon juice 13, then finely chop the needles 14 and transfer to a bowl. Also, add 1/2 teaspoon of lemon juice 15.

Add the extra virgin oil 16, salt, and water. Mix to create an emulsion and set aside 17. Wash the long eggplants, dry them, and place them on a baking tray 18. Bake in a preheated static oven at 350°F for 35 minutes, then turn off the oven and leave them inside for another 25 minutes. This will make the skin tender.

In the meantime, take care of the scallops. Prepare the marinade: in a bowl, combine the sugar, salt 19, and white pepper 20. Mix and set aside. Using a spoon, carefully detach them from the shell without damaging them 21. 

Then separate the roe (the orange part) and the muscle (the part that connects the scallop to the roe). Wash the shells well and set them aside as they will be needed again. Cut the scallop meat in half 23, then cut the roe into 2 or 3 parts if they are too large 24. 

Finally, cut the muscles into pieces 25. Place a couple of tablespoons of the marinade in a tray and place all the scallop parts on top 26 27. 

Cover with the remaining marinade 28. Let rest for 10 minutes, then rinse quickly 29. Place them on a tray with absorbent paper 30. 

Cover with more paper and pat dry well 31. At this point, the eggplants will be ready, remove them from the oven 32. Cut the eggplants into quarters, lengthwise 33. 

Scoop out the pulp without breaking the skin 34, chop it, and transfer it to a bowl. Season with the freshly made salmoriglio and a pinch of salt 35. Take the skin and cut it into diamond shapes. Take the cleaned shells and divide the eggplants inside. Slightly press them with the back of a spoon 36. 

Place the first breading on top 37 and bake in a preheated static oven at 375°F for 7 minutes. Take the scallops and cut the meat into cubes 38. Mix with the pieces of muscle and roe 39. 

Remove the shells with the eggplants from the oven and place the scallop cubes on top 40. Cover with the second breading, the one with the panko 41, and add a bit more of the previous breading 42. 

Bake again in a static oven at 375°F for 4 minutes 43. Transfer them to a plate and add a bit more salmoriglio, then garnish with the eggplant skins 45. 

Season with the flavored parsley oil 46, finish with lime zest 47, and serve your scallops au gratin with eggplants still hot 48!