Preheat oven to 425°F. Cut campari tomatoes in half and divide between two rimmed baking pans. Drizzle campari tomatoes with oil and sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Use hands to toss until all campari tomatoes are coated in oil, then turn them so cut sides are facing down. Transfer pans to oven and bake 45 minutes or until campari tomatoes are very soft and tomato skins are shriveled. Remove from oven; let stand 5 minutes.
Carefully pull skins off tomatoes and discard. Transfer campari tomatoes and any accumulated juices to blender. Add water, Worcestershire sauce, dill, lemon juice, horseradish, celery seeds, lime juice, sriracha, paprika, and remaining ½ teaspoon salt and 1 teaspoon pepper. Blend until smooth. If mixture is too thick, add additional water 1 tablespoon at a time until desired consistency is achieved. Taste mixture and adjust seasonings and spices to suit your taste. Transfer mixture to covered container or jar and refrigerate until chilled, or up to 5 days.
Fill 8 pint glasses with ice. Add 2 ounces vodka to each glass; top with Bloody Mary mix. Stir well and serve with desired garnishes.
In a large sauté pan, heat up the remaining olive oil. Once heated, place the eggplant cutlets down to sear. Be sure to allow each side to form a crisp, golden crust (approximately one minute for each side).
Transfer the finished eggplant cutlets to a baking sheet and hold warm in the oven until you’re ready to plate and serve.
To plate, spoon the warm tomato sauce in the middle of your plate, then alternate by piling on the eggplant cutlets, shavings of Parmesan cheese, and more tomato sauce. Enjoy.
Pat the scallops dry and pull of the small abductor muscle on the side if its still attached. (little tough rectangle that’s sometimes on the side of the scallop, peels off easily)
Slice the raw fennel thinly and reserve in ice water until serving time. (save the green fronds for garnish as well).
Lay the pancetta discs out flat on a baking sheet on parchment paper or wax paper.
Bake the pancetta at 300° for 8-10 minutes, keeping an eye on them, this one’s very particular - you want them crispy but every pancetta will act differently depending on how fatty or thick it is. You can take them out when they’re a nice dark roasted colour even if they’re not totally crisp yet because they will crisp up more as they cool.
Once the pancettas are done, transfer them to a paper towel to ensure they stay crisp.
Heat up a sauté pan, dry without any oil.
Quickly toast the pumpkin seeds in the dry pan then reserve them.
Return the hot pan to the heat and add a tablespoon of olive oil.
Season the scallops with salt and pepper, and add to the hot pan- don’t move them at all for 1 minute.
Flip the scallops and give them another minute of searing on that side, then pull the pan off the heat and let them sit in the pan as it cools to gently continue to cook. You can remove them at any point depending on how you like them done; if you pull them out right away you should have a nice medium-rare scallop.
Once you’ve removed the scallops from the pan and placed them somewhere warm to rest for a few minutes, add the cabernet estate coulis to the pan to heat it up and prepare to plate.
To plate the scallops, first pool ¼ cup of the tomato coulis in the center of the plate, then stack up the seared scallops, shaved raw fennel, and pancetta discs into a tidy tower or jumbled pile, as you see fit.
Zest and juice a lime over the 4 dishes to finish.