Marinated Scallops and Eggplants
Ingredients(Servings: 2)
Directions
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Remove the stem from the eggplants. Divide into 4 equal pieces lengthwise. Cut into 2 cm (3/4 in) widths.
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Heat olive oil in a fry pan and slowly fry (1). Once softened, cut the heat and pour on (A).
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Pour all into a bowl and cool.
- If time permits cool in a refrigerator
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Boil the scallops in lightly salted water, cool in ice water and slice thinly.
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Cut the tomato into edible size pieces and green perilla leaves into squares.
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Add (3) to (4), then (5). Season with soy sauce and serve in a small bowl.
Cooking Basics
Eggplants - removing the calyx
Make a shallow slit around the entire stem without cutting it off. Use your hand to start peeling off the calyx from this slit and remove in one motion all the way around. When grilling, simmering or deep-frying whole, the calyx is often removed.
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