1. In large pot sauté cubed eggplant, when it looks like it is nearly cooked add the onion and garlic. Cook until onions are translucent, add peppers and slightly cook, add zucchini and squash, cook slightly, finally add tomatoes, the herbs de province, some salt and fresh pepper. Cook slowly until all the vegetables are soft. Taste and adjust the seasoning. Set aside.
2. Heat a cat iron pan. Add 2 tablespoon olive oil. Sear scallops on one side, turn and sear on the other side. Be careful not to overcook. Spoon some ratatouille on a plate place scallops around and garnish with sprigs of Italian parsley.