Roasted Scallops with Aubergine
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant dish came together one evening when I had beautiful scallops and needed a vegetable to match their sophistication. Roasting the aubergine brings out its natural sweetness while the scallops develop a golden crust in minutes. What I love most is how quick this comes together, ready in under an hour from start to table. Aubergine is wonderfully low in calories yet packed with fiber and antioxidants, making this feel indulgent without the guilt. The balsamic glaze ties everything together with a touch of elegance that tastes far more complicated than it actually is.
Ella x
Ingredients
- 16large scallops(patted dry)
- 2aubergine(cut into 1-inch cubes)
- 6 tablespoonsolive oil
- 4garlic cloves(minced)
- 2 teaspoonsfresh thyme
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 3 tablespoonsbalsamic vinegar
- 1 teaspoonhoney
- 2 tablespoonsunsalted butter
- 1lemon(zested and juiced)
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). On a large baking sheet, toss the cubed aubergine with 3 tablespoons of olive oil, half the minced garlic, 1 teaspoon of thyme, and a pinch of salt and pepper.
Tip: Pat the aubergine dry before tossing to ensure it roasts rather than steams.
- 2
Spread the aubergine in a single layer on the baking sheet and roast for 20-22 minutes, stirring halfway through, until golden and tender.
Tip: The edges should be slightly caramelized for maximum flavor.
- 3
While the aubergine roasts, prepare the balsamic reduction by combining balsamic vinegar and honey in a small saucepan. Simmer over medium heat for 3-4 minutes until syrupy, then set aside.
Tip: The reduction will thicken more as it cools, so don't overcook it.
- 4
Season the scallops generously on both sides with salt and pepper. Heat the remaining 3 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
Tip: Dry scallops are essential for achieving a golden crust.
- 5
Carefully place the scallops in the hot skillet, being careful not to overcrowd the pan. Sear for 2-3 minutes on the first side without moving them, until golden brown.
Tip: Resist the urge to move the scallops; this creates the perfect caramelized crust.
- 6
Flip the scallops and add the remaining minced garlic and butter to the pan. Continue cooking for another 2 minutes until the second side is golden and the butter is foaming.
Tip: The internal temperature should reach 120°F (49°C) for perfectly tender scallops.
- 7
Divide the roasted aubergine among four plates, then top with four scallops per plate. Drizzle with the balsamic reduction and finish with fresh lemon juice, lemon zest, and chopped parsley.
Tip: Plate immediately while everything is warm for the best presentation.
- 8
Serve immediately with crusty bread or alongside a light salad to complement the rich flavors.
Tip: A crisp white wine like Sauvignon Blanc pairs beautifully with this dish.
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