Scallops, grilled eggplant and seaweed

Scallops, grilled eggplant and seaweed. Photo / Babiche Martens

Serves 4

1 eggplant
Olive oil
1 tsp dried chilli
Salt and pepper
16 scallops
100g seasoned seaweed (available from Oceanz and Farro)

1 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.

2 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.

3 Serve the eggplant, topped with the scallops and spoonfuls of seaweed.