Gratinated Scallops with Eggplant

Method

1. Prepare the first breading: blend fresh parsley leaves, stale bread, garlic, salt, and extra virgin olive oil until smooth.
2. Prepare the parsley oil: heat sunflower oil, add parsley stems, blend, then filter to obtain a clear oil.
3. Prepare the second breading: mix panko breadcrumbs, chopped parsley, salt, extra virgin olive oil, and white pepper.
4. Prepare the salmoriglio: on a cutting board, place lemon juice first, then finely chop rosemary without crushing it. Add lemon juice, extra virgin olive oil, salt, and water; mix well.
5. Bake the eggplants: wash and dry long eggplants, bake at 180°C (350°F) for 35 minutes. Turn off the oven and leave them inside for another 25 minutes. Remove the top, cut in half and then again in half. Scoop out the pulp, chop it, and season with the salmoriglio. Cut the skin into small rhombus-shaped pieces (losanghe).
6. Prepare the scallop marinade: mix salt, sugar, and white pepper. Separate scallops from their shells, removing the tongue and muscle. Keep the noix and coral. Cut the noix in half and the coral into pieces. Cut the muscles into small pieces. Spread a thin layer of marinade on a tray, place the scallop pieces, and cover with the remaining marinade. Let sit for 10 minutes.
7. After 10 minutes, rinse the scallops quickly and dry them with paper towels.
8. Stuff the scallop shells: place a small amount of the eggplant pulp on each shell, press lightly, and cover with the first breading. Bake the shells (without scallops) at 190°C (375°F) for 7 minutes.
9. Meanwhile, cut the noix into cubes, and chop the tongues and muscles into pieces. Mix all scallop parts together.
10. After 7 minutes, remove the shells from the oven. Arrange the scallop mixture on top of the eggplant, spread evenly. Add a thin layer of the second breading and a bit of the first breading for color. Bake for 4 minutes at 190°C (375°F).
11. Plate: place the baked scallop shells on a serving dish. Drizzle with additional salmoriglio, a little olive oil, and lemon juice. Garnish with the eggplant skin pieces, a few drops of the parsley stem oil, and a hint of lime zest or juice.