Saturday, September 13, 2014

Cooking Lab - Alpha-Style Scallop Moussaka with Smoked Cod Pate and Tomato Salsa

After a series of fine dining, Sydney's Alpha Restaurant's scallop moussaka left an impression on me. So over the weekend, I decided to make a similar version based on the photo and my taste memory with a few modifications. 

In this recipe, I am using my own concoction - smoked cod pate instead of taramasalata. If you want to save time, you can use a pre made deli dip. 

(c) GMV - Got My Vote!


- 1 large round eggplant 
- 12 large scallops 
- 2 ripe truss tomatoes 
- 200g 
smoked cod pate
- 10g fresh dill 
- 2 tablespoon of extra virgin olive oil 
- 30g dukkah 
- Pink salt and black pepper to season 


1. Preheat the oven to 180C.

2. Wash and slice the eggplants in round disks and pat dry.

3. Spray ample olive oil on the eggplant slices.

4. Bake in the oven until golden.

5. Blot off excess oil on paper towel and keep warm.

6. Sear the scallops quickly in a hot fry-pan. Spray with a little olive oil on top.

7. Season with salt and pepper.

8. In the meantime, dice the truss tomatoes.

9. Toss in the fresh dill and drizzle with some balsamic vinegar on top.

10. Season lightly with salt and pepper.
To assemble: 

12. Spread an ample amount of smoked cod pate on a slice of eggplant.

13. Place 3 seared scallops on the smoked cod pate.

14. Then top with another eggplant slice like an sandwich.

15. Top with a spoonful of tomato salsa.

16. Garnish with fresh dill and dukkah dusts.

17. Serve immediately.

It is a beautiful modern Greek Moussaka based on Alpha's signature dish. It tastes rich, creamy and so easy to make. For those who are not residing in Sydney, this is one dish you should give it a go. 

It is a perfect appetizer with BBQ and looks gorgeous at the same time. 

Original Peter Conistis's signature recipe for Scallop Moussaka can be found  Here.