Fish

Morrocan Grilled Scallops and Eggplant Confit takes 15 minutes to prepare.

Morrocan Grilled Scallops and Eggplant Confit takes 60 minutes to cook.

Morrocan Grilled Scallops and Eggplant Confit makes 4 servings.

The ingredients for Morrocan Grilled Scallops and Eggplant Confit are:

1 medium 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 butter

Here is how you make Morrocan Grilled Scallops and Eggplant Confit:

Preheat oven to 450?.2Cut strips of skin from eggplant to make a striped effect. Cut eggplant into 1/2-inch thick slices. Baste with 2 tbsp. oil, season with salt and pepper and place on a baking sheet. Bake for 20 minutes turning once or until browned. remove from heat and cool. Cut into 1/2-inch dice.3Combine ginger, paprika, cumin, cayenne and lemon rind.4Heat remaining 2 tbsp. oil in a large skillet over medium heat. Add onions and garlic and saut? for 2 minutes. Add half of spice mixture and cook another 30 seconds. Add eggplant and tomatoes, stir together, reduce heat and cook slowly for 25 minutes or until mixture is very thick and tasty. Stir in lemon juice and parsley and season with salt and pepper. Reheat when needed.5Sprinkle scallops with remaining spice mixture and season with salt and pepper.6Heat butter in a nonstick skillet over medium-high heat. Add scallops and sear about 1 to 2 minutes per side. Scallops should be opaque in the centre.7Spoon eggplant mixture onto 4 serving plates and top with scallops. Serve with couscous as a main dish.Serving Size: 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user ER2011.

The nutritional information for Morrocan Grilled Scallops and Eggplant Confit is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 353.9

• Total Fat: 21.0 g
• Cholesterol: 50.5 mg
• Sodium: 451.2 mg
• Total Carbs: 21.9 g
• Dietary Fiber: 6.1 g
• Protein: 20.4 g