Gnocchetti, Scallops & Aubergine

A unique combo that I had at Domani, the sister restaurant of Pier Bussetti in Piemonte. I have to make this very soon, maybe tomorrow? Just a guess, but couldn't be more complicated than this. Maybe best to use the less bitter Asian variety of aubergine.

home-made gnocchetti

best quality scallops, cut into same size as gnocchetti

aubergine

EVOO

maldon sea salt

ground pepper

tad of butter

1. make gnocchetti
2. bake aubergine until soft
3. remove flesh and put into blender with EVOO, salt and pepper
4. blend well, pass through a fine sieve
5. re-heat aubergine gently in a large pan, season more if needed adding butter at very end
6. while aubergine is warming, season and gently pan fry the scallops in EVOO without coloring them
7. also while aubergine is warming, boil the gnocchetti in salted water
8. very quickly, drain gnocchetti when done, add to pan with aubergine cream, add scallops at the very last second and serve