My Recipe Box

Eggplant, Scallop, and Broccolini Stir-Fry


Serves 4

  • by from Fine Cooking
    Issue 112

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.

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

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.

Serving Suggestions

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

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

Photo: Scott Phillips

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.

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.

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

This is 5-star. Very tasty and a keeper in my recipe book.

I made this last night with shrimp instead of scallops and added yellow pepper for more nutrient value and it was quite delicious. I will definitely keep this recipe in my repertoire and can recommend it highly!

Delicious. The flavor of the sauce is a perfect accompaniment to the scallops and eggplant.

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