Eggplant, Scallop, and Broccolini Stir-Fry

Serves 4

by Kristine Kidd
from Fine Cooking
Issue 112
Last Edit Date: 7/19/2012 2:13:16 PM

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.

more about:

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

Tip:

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

Photo: Scott Phillips

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by anomy, 8/17/2012I 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.

by denheels, 3/24/2012In a word: Wow! I've been meaning to try this for a while and I'm sorry I waited so long. Super!

by fghasen, 9/22/2011This is 5-star. Very tasty and a keeper in my recipe book.

by kkburggraf, 8/22/2011I 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!

by Naranjadia, 7/30/2011Delicious. The flavor of the sauce is a perfect accompaniment to the scallops and eggplant.