About Recipe

To give the scallops a ton of flavor, I make Caponata to serve with them. Caponata is a traditional sweet and sour Sicilian dish. I sauté celery and red onion until they are soft and just beginning to brown. Tomato paste adds a deep tomato flavor while crushed tomatoes give the dish some body. I add in olives, currants, and capers to give the dish complexity with both salty and sweet flavors. To add to that combination, I use vinegar and sugar in the dish, along with some crushed red pepper for heat. Fried eggplant and fresh herbs give the finishing touch. All of these components combine into a wonderfully rich, tangy addition for the scallops. I plate the dish with crème fraîche to give a neutral base for the rest of the flavors. Toasted pine nuts on top for a little crunch, a sprinkle of parsley, and you’ve got yourself a meal!

Ingredients