Grilled Scallops with Aubergine

Instructions

1. 1

   Preheat your grill to medium-high heat. While it heats, brush both sides of the aubergine planks generously with 2 tablespoons of olive oil and season with half the salt and pepper.

   Tip: Pat your scallops very dry with paper towels to ensure they sear properly and develop a golden crust.

2. 2

   Place aubergine slices directly on the grill grates and cook for 4-5 minutes per side until tender and golden char marks appear. Transfer to a serving platter.

   Tip: Don't move the aubergine too frequently; let it sit undisturbed to develop those beautiful grill marks.

3. 3

   While the aubergine grills, combine 3 tablespoons olive oil with minced garlic, lemon juice, fresh thyme, and remaining salt and pepper in a small bowl. Set the herb oil aside.

   Tip: Make this dressing ahead of time to save steps during the final cooking phase.

4. 4

   In a small bowl, mix together panko breadcrumbs, grated parmesan, red pepper flakes, and lemon zest. Drizzle with 1/2 tablespoon of olive oil and toss until the mixture resembles wet sand.

   Tip: This breadcrumb mixture adds a wonderful textural contrast and won't burn if you toast it lightly in a dry pan beforehand.

5. 5

   Pat the scallops completely dry and season lightly on both sides with a pinch of salt and pepper. Place them on the grill in a single layer and cook for 2-3 minutes without moving them.

   Tip: Resist the urge to flip them frequently; scallops develop the best crust when given time undisturbed.

6. 6

   Flip the scallops carefully and cook for another 2-3 minutes on the second side until they are opaque and just cooked through. Avoid overcooking as they'll become rubbery.

   Tip: The scallops are done when they feel slightly firm to the touch but still have a bit of give in the center.

7. 7

   Arrange the grilled aubergine slices on a serving plate and top each with a scallop. Drizzle the herb oil over and around the dish.

   Tip: Warm your serving plates in the oven for a more elegant presentation.

8. 8

   Sprinkle the panko-parmesan mixture generously over the scallops and aubergine. Serve immediately while still warm.

   Tip: If you prefer, you can broil the assembled dish for 30 seconds under high heat to crisp the breadcrumb topping further.