Shrimp And Scallops With Asian Eggplant

By á-170456

Ingredients

• 4 scallions
• 1 pound large shrimp - (abt 24) shelled, deveined
• 1 pound sea scallops tough muscles
• removed
• Salt to taste
• Freshly-ground black pepper to taste
• 1/2 cup vegetable oil plus
• 2 tablespoons vegetable oil if necessary
• 2 1/2 pounds Asian eggplants - (abt 4 or 5) halved lengthwise, and cut diagonally into 1/2"-thk slices
• 1/2 cup water
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1/2 teaspoon Asian chile paste
• 2 tablespoons fresh lime juice
• 2 tablespoons fresh cilantro leaves
• 2 tablespoons small fresh basil leaves

Details

Servings 4

Preparation

Step 1

Cut scallion greens into 1-inch lengths, reserving white parts for another use. Pat seafood dry and season with salt and pepper.

Heat 3 tablespoons oil in a 12-inch nonstick skillet over moderately-high heat until hot but not smoking, then stir-fry eggplant with salt and pepper until golden brown on both sides and cooked through (add 3 tablespoons more oil if eggplant is sticking to skillet). Transfer eggplant to a plate as cooked and keep warm, covered.

Add 2 tablespoons oil to skillet and sear shrimp and scallops in batches, without crowding, until just cooked through, about 4 minutes. Add more oil to skillet if necessary. Transfer to plate and keep warm, covered.

Add water, soy sauce, sugar, and chile paste to skillet and simmer, stirring, until reduced by half. Stir in lime juice. Serve seafood and eggplant with sauce, scallion greens, cilantro, and basil.

This recipe yields 4 servings.

Cooks' Note: Eggplant is a sponge for oil. Don't add more oil, even if skillet looks dry, unless eggplant sticks.