Serves2
- 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.
