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2000s Recipes + Menus

Shrimp and Scallops with Asian Eggplant

  • Active time:40 min
  • Start to finish:40 min
October 2000
Pan-seared to perfection—this dish is great with baby bok choy or on its own.
  • 2 scallions
  • 1/2 lb large shrimp (about 12), shelled and deveined
  • 1/2 lb sea scallops, tough muscles removed
  • 3 1/2 to 5 tablespoons vegetable oil
  • 1 (1/2-lb) Asian eggplant or small Italian eggplant, halved lengthwise and cut diagonally into 1/2-inch-thick slices
  • 1/4 cup water
  • 1 tablespoon soy sauce
  • 1 to 2 teaspoons sugar
  • 1/4 teaspoon Asian chili paste
  • 1 tablespoon fresh lime juice
  • 1 tablespoon fresh cilantro leaves
  • 1 tablespoon small fresh basil leaves
  • Cut scallion greens into 1-inch lengths, reserving white parts for another use.
  • Pat shellfish dry and season with salt and pepper.
  • Heat 1 1/2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but no smoking, then stir-fry eggplant with salt and pepper until golden brown on both sides and cooked through (add 1 1/2 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. 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 shellfish and eggplant with sauce, scallion greens, cilantro, and basil.
Cooks’ note: Eggplant is a sponge for oil. Don't add more oil, even if skillet looks dry, unless eggplant sticks.