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Return to Inductee Index Layered Eggplants (Tomato, Scallop w/ Seafood Vinaigrette - David Jean Marteau)

As i am very fond of montage, because of the visual effect it gives, i created this beautiful appetizer on a rainy day. The idea, as you can imagine was to bright up my day. So, as simple as it is, i went back to my kitchen, opened up a couple of fridges and picked up a few ingredients which i combined together. The result is…..simply amazing, you will see by yourself.

Eggplant Montage:

  • 1 pound (500 g) eggplant, cut into ½ inch thick slices (1 cm)
  • 1 tablespoon (15 mL) rock sea salt
  • 1 tablespoon (15 mL) extra virgin olive oil
  • 1 pound (500 g) ripped tomato, cut into ½ inch thick slices (1 cm)
  • 1 pound (500 g) shelled and cleaned scallops cut into halves
  • 2 tablespoons (25 mL) fresh coriander, coarsely chopped

Seafood Vinaigrette:

  • 1 tablespoon (15 mL) unsalted butter
  • 1 teaspoon (5 mL) garlic, finely chopped
  • 2 tablespoons (25 mL) New Zealand mussels, finely chopped
  • 2 tablespoons (25 mL) baby shrimps, cooked and finely chopped
  • 2 tablespoons (25 mL) clams in juice, finely chopped
  • 1 tablespoon (15 mL) parsley, finely chopped
  • Freshly grounded black pepper, to taste
  • 1 tablespoon (15 mL) freshly squeezed lemon juice
  • 2 tablespoons (25 mL) Extra virgin olive oil

To make the eggplant montage, place the sliced eggplant into a small colander and sprinkle with the rock sea salt, mix well and let drain for about one hour.

Pat dry the sliced eggplant on a paper towel.

In a medium-size non-stick skillet over medium-high heat, warm up the olive oil and gently place the sliced eggplant, cooking them on each side for about one minutes, set aside and repeat the same process with the sliced tomato, set same aside and pan sear the scallops on both side.

To make the seafood vinaigrette, use the same non-stick skillet as you cooked the vegetables and the scallops, over medium-high heat, melt the butter with the garlic until golden brown, add the New Zealand mussels and baby shrimp, stir for about one minute. Add the Baby clams with the juice and reduce to about half. Remove the skillet from the heat, then add the parsley and the black pepper to your taste, then the lemon juice and the olive oil, combine gently all the ingredients together until you obtain the desire vinaigrette.

To dress the plates, simply lay out one slice of eggplant with one slice of tomato and half a scallop, sprinkle with a little coriander and repeat the same process until you finish three layers.

Repeat the same process for the remaining of the plates.

Serve immediately. Yield: 4 servings

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