Pan-Seared Scallops over Summer Zucchini and Eggplant Caponata

Photo by Michael Piazza / Styled by Catrine Kelty

New Bedford is the sea scallop capital of the world. What a great way to highlight our local products and have a vibrant, hearty summer dish with summer zucchini and eggplant.

Serves 6–8 people

1 pound eggplant, large dice
½ pound zucchini, large dice
½ pound summer squash, large dice
3 tablespoons neutral oil, like sunflower or avocado oil
salt and freshly ground pepper
⅛ cup extra virgin olive oil
½ large red onion, large dice
1 clove garlic, minced
1 pint whole cherry tomatoes
1 cup roasted bell pepper, large dice
1 tablespoon granulated sugar
¼ cup capers, strained
¼ cup golden raisins
¼ cup red wine vinegar
pinch of red pepper flakes
1 teaspoon dried basil
2 pounds sea scallops (the big ones)
¼ cup olive oil
salt and pepper to taste
juice of 1 lemon
fresh basil leaves, for garnish, optional

For the eggplant caponata:
Preheat oven to 425°F.

Toss eggplant, squash and zucchini with oil and seasoned with salt and pepper and roast in hot oven (with convection on) until browned, approximately 40 minutes.

Place a sauté pan over high heat and add the olive oil. When it shimmers, add the onion and garlic and cook until they start to turn translucent. Add the cherry tomatoes and cook until they start to slightly blister. Add all other ingredients, including the eggplant/squash/zucchini mixture and sauté until the golden raisins become just plump. Season generously with salt and pepper and remove from the heat; keep warm.

For the scallops:
Pat the scallops dry, then toss in a bowl with oil and season to taste with salt and pepper.

Preheat a stainless steel sauté pan over high heat. Once hot, hold your hand about 4 inches above the pan and if the heat is too much for you to hold it there for 5 seconds, the pan is ready for cooking.

Add the scallops to the pan, leaving about an inch of space between them. Let them cook on one side until the scallop releases from the pan then flip them over. You should not be scraping them off. Cook a few minutes on each side until nicely browned, remove from the heat and keep warm; repeat this process until all scallops are cooked.

Serve a few scallops per person on a bed of the warm-to-hot eggplant caponata; a squeeze of lemon and a garnish of fresh basil leaves finishes the dish.

This recipe appeared in the Summer 2025 issue as part of a larger story: A Farm Coast Feast.