Garden egg, scallop and mint salad

Method

1. First make the salsa. Heat 1 tablespoon of olive oil in a frying pan and fry the breacrumbs until just golden.

2. Using a pestle and mortar pound the anchovy, then mix in the orange juice.

3. In a saucepan place the breadcrumbs, anchovy mixture, chocolate, sugar, almonds and water.

4. Bring the mixture to the boil and cook, stirring, until thickened. Remove from heat and allow to cool.

5. Season with salt and freshly ground pepper. Mix in the vinegar and remaining olive oil.

6. Sprinkle the garden egg (aubergine) slices with salt, then pat dry with kitchen paper.

7. Heat 2 tablespoons of olive oil in a frying pan and fry the garden egg slices until golden brown. Drain on kitchen paper.

8. Mix together the fried aubergine and mint. Toss with remaining olive oil. Place on a serving plate.

9. Meanwhile, heat a lightly oiled griddle until hot. Season the scallops with salt and freshly ground pepper. Griddle the scallops until seared on both sides.

10. Top the garden eggs with the seared scallops, drizzle over the salsa and serve.

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Ingredients

2 garden eggs (egg-sized aubergines), thinly sliced
Salt
4 tbsp Olive oil
3 shelled scallops
1 handful of fresh mint, torn

For the salsa agrodolce:

2 tbsp Olive oil
100g breadcrumbs
1 anchovy fillet
juice of 1 orange
25g 100% cocoa content chocolate
0.5 tsp Sugar
50g toasted almonds, finely ground
225ml water
freshly ground salt and pepper
150ml white wine vinegar

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