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1
Arrange the oven rack in the lowest position.
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2
Preheat the oven to 450F.
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3
Use a fork to poke holes all over the eggplants.
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4
Put the eggplants on a foil-lined baking sheet in the oven.
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5
Roast, turning occasionally, until the skins are charred and the eggplants are very soft, about 15 minutes.
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6
Transfer to a cutting board.
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7
When cool enough to handle, peel the eggplants and cut in quarters lengthwise.
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8
Cut each piece in half crosswise.
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9
Transfer to a large bowl.
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10
Add the garlic, lemon juice, 2 tablespoons of the oil, a pinch of chile flakes, and a pinch of salt.
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11
Gently stir well.
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12
Turn a gas burner to high.
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13
Set the peppers directly over the flame and cook, turning frequently, until the skin is charred all over.
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14
Alternatively, broil or grill the peppers as close to the heat source as possible.
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15
When cool enough to handle, use paper towels to rub off the charred skin.
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16
Remove and discard the stems and seeds, then cut each pepper into very thin slices.
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17
Transfer to a medium bowl and add the lime juice, remaining 1 tablespoon oil, and a pinch of salt.
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18
Stir well.
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19
Heat a large skillet over high heat until very hot.
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20
Season half the scallops with salt and pepper.
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21
Add enough oil to generously coat the bottom of the pan, then add the seasoned scallops, one at a time.
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22
Cook until a golden brown crust forms on the bottom, 1 to 2 minutes, then carefully flip and cook until a crust forms on the other side, 1 to 2 minutes longer.
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23
Transfer to paper towels to drain.
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24
Repeat with the remaining scallops in the same pan, letting the pan get very hot again and adding more oil if needed.
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25
Divide the eggplant mixture among 4 serving dishes.
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26
Top with the scallops, then the pepper mixture.
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27
Scatter the dill all over.
