Scallops with Guanciale and Eggplant

Method

1. Cut the onion into large chunks and sauté in a pan with extra virgin olive oil until crispy and slightly charred. Set aside.
2. In the same pan, add the guanciale (or pancetta) cut into pieces, along with chili pepper, rosemary, and a clove of garlic. Sauté until the guanciale is crispy.
3. Blot the pan with paper towel to remove excess fat, leaving a little flavor.
4. Add the pre-cooked eggplant (leftover or previously sautéed) and toss in the same pan to warm through and absorb flavors.
5. Add the scallops and sear quickly, about 2–3 minutes, until just cooked through (total cooking time about 5 minutes).
6. Prepare the dried tomato oil: mix dried tomato powder with extra virgin olive oil and a pinch of salt.
7. To plate: layer the eggplant on the plate, top with the crispy onion, then the guanciale pieces. Place the scallops on top. Garnish with chili pepper, extra guanciale, a basil leaf, a drizzle of dried tomato oil, and a sprinkle of caper powder. Finish with a drizzle of olive oil and black pepper to taste.