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Recipe

Eggplant, Scallop, and Broccolini Stir-Fry

Scott Phillips

Servings: 4

A cross between broccoli and Chinese kale, Broccolini has a sweet, slightly peppery flavor. Here, it provides a crisp-tender contrast to the eggplant and scallops. A ginger-chile sauce adds spicy heat. Serve over brown jasmine rice.

Ingredients

  • 1 8-oz. bottle clam juice
  • 2 Tbs. lower-sodium soy sauce
  • 1 Tbs. Asian sesame oil
  • 1 Tbs. red wine vinegar
  • 1 Tbs. cornstarch
  • 1 tsp. granulated sugar
  • 1 tsp. Asian red chile sauce (such as sambal oelek or Sriracha)
  • Freshly ground black pepper
  • 3-1/2 Tbs. vegetable oil; more as needed
  • 1 lb. long, slender Asian eggplants, trimmed and sliced 3/4 inch thick on the diagonal
  • 1 to 1-1/4 lb. all-natural dry-packed sea scallops, side muscles removed
  • Kosher salt
  • 4 scallions, thinly sliced
  • 2 Tbs. minced fresh ginger
  • 2 tsp. minced garlic
  • 1 large bunch (about 1/2 lb.) Broccolini, cut into bite-size pieces

Nutritional Information

      Calories (kcal) : 290
      Fat Calories (kcal): 140
      Fat (g): 17
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 7
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 30
      Sodium (mg): 1180
      Carbohydrates (g): 21
      Fiber (g): 5
      Protein (g): 18

Preparation

  • Combine the clam juice, soy sauce, sesame oil, vinegar, cornstarch, sugar, chile sauce, and 1/2 tsp. pepper in a glass measuring cup or medium bowl.
  • Heat 1-1/2 Tbs. of the vegetable oil in a 12-inch nonstick skillet over medium-high heat. Working in batches, cook the eggplant in a single layer until almost tender and starting to brown, about 3 minutes per side. Transfer each batch to a paper-towel-lined plate when done and add more oil between batches as needed.
  • Heat 1-1/2 Tbs. of the oil in the same skillet over medium-high heat until very hot. Lightly sprinkle the scallops with salt and pepper and cook until brown and almost cooked through, 2 to 3 minutes per side. Transfer to a plate.
  • Add the remaining 1/2 Tbs. oil and the scallions, ginger, and garlic to the skillet; stir until fragrant, about 30 seconds. Add the Broccolini, sprinkle with salt, and stir until heated through, about 1 minute. Cover and cook until crisp-tender, stirring occasionally, 6 to 8 minutes. Stir the broth mixture to combine and add to the skillet. Bring to a simmer, stirring constantly. Add the eggplant and the scallops and simmer just until heated through, 2 to 3 minutes. Serve.

For dessert, serve our Honey, Fig and Goat Cheese Tart to balance the savory tastes from dinner with fruity sweetness in this tart.

Tip

If you can’t find Broccolini, substitute small broccoli florets.

Reviews

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Reviews

  • ppsuan | 09/08/2013

    This recipe is wonderful because the sauce is scrumptious. It also is very versatile. I am watching my calories and made the meal without frying with oil. I put Pam in the bottom of the frying pan, added 1/4 cup water, and cooked the eggplant as directed. Ditto for cooking the garlic/scallions. It works with other fish, such as tuna, though I loved the scallops. And other vegetables, such as asparagus (I cut into 1-2" pieces). I also successfully replaced the clam juice with shrimp broth I made from boiling shrimp shells. As I said at the start, very versatile.

  • anomy | 08/17/2012

    I am not a big eggplant fan, but this was terrific! Only changes were that I tossed the scallops (bay, as more sustainable) with flour, which made the sauce a little thicker and added some blanched carrots near the end, just because I had them from my CSA.

  • denheels | 03/24/2012

    In a word: Wow! I've been meaning to try this for a while and I'm sorry I waited so long. Super!

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