Ingredients

1 medium Sicilian eggplant cup (50 mL) olive oil Salt and freshly ground pepper 2 tsp (10 mL) ground ginger 2 tsp (10 mL) paprika 2 tsp (10 mL) ground cumin tsp (1 mL) cayenne 1 tsp (5 mL) grated lemon rind 1 cup (250 mL) chopped onions 1 tbsp (15 mL) chopped garlic 2 cups (500 mL) chopped tomatoes 1 tbsp (15 mL) lemon juice 2 tbsp (25 mL) chopped parsley 12 large scallops2 tbsp 25 mL) unsalted butter

Description

Although Scallops Are Not Moroccan Seafood They Stand Up Beautifully To The Spicing. Serve This As A Sophisticated First Course Or As A Main Course With Couscous. Sicilian Eggplants Are Meatier Than The Regular Kinds But Use The Regular If The Others Are

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