Scallop skewers with parmesan and mozzarella sauce
These Scallop Parmesan and Mozzarella Sauce Skewers put a classic summer vegetable dish on a stick with a touch of the sea. Here's how we made them.
Ingredients · Servings 10 people
- 550 g long aubergines
- 550 g plum tomatoes
- 350 g 30 scallops
- 200 g mozzarella
- 1 clove of garlic
- fresh oregano
- Timo
- baby
- extra virgin olive oil
- coarse salt
- fine salt
- flaked salt
Method · 1 ora più 30 minuti di riposo
- Cut the eggplants into slices about 3 cm thick; soak them in coarse salt for 30 minutes, then drain the water and pat them dry with paper towels. Transfer them to a baking sheet, drizzle with oil, a clove of garlic, and a sprig of thyme, and bake at 165°C (325°F) for about 20 minutes.
- Cut the tomatoes into diagonal slices, about 3 cm thick, season them with a pinch of salt, a drizzle of oil and a few oregano leaves.
- Assemble the skewers by alternating a scallop, an eggplant slice, and a tomato slice; each skewer should contain 3 scallop pieces, 2 eggplant slices, and 2 tomato slices.
- Cook the skewers on a very hot, oiled grill for 3 minutes per side.
- Tear the mozzarella into pieces and blend them with 100 g of their cooking water for about 3 minutes, until creamy. Then, add 30 g of fresh oregano leaves and about 80 g of oil, drizzling in, continuing to blend. Finally, season with salt and pepper.
- Serve the skewers with the sauce, garnishing with salt flakes.
When grilled, direct cooking at a high temperature for a short time gives the scallops a crusty exterior, but keeps them soft and juicy.
The eggplant parmigiana's ingredients are complemented by eggplant and tomatoes alternating with scallops and mozzarella sauce; the addition of oregano refreshes it and adds a touch of Mediterranean herbs.