Ingredients
| 1 | Eggplant |
| 1 splash | Olive oil |
| 1 to taste | Salt & freshly ground pepper |
| 1 tsp | Ground chilli |
| 16 | Scallops |
| 100 g | Seaweed, (seasoned- available from Oceanz and Farro) |
Directions
- Slice the eggplant into 1cm slices. Heat the grill. Brush the eggplant with olive oil, sprinkle with dried chilli and season. Grill for 2 minutes then turn over and repeat.
- Remove the eggplant while retaining the heat in the pan. Add a little more olive oil, when hot add the scallops. Leave to sear for 1 minute then turn and repeat.
- Serve the eggplant, topped with the scallops and spoonfuls of seaweed.