Active Time

　　40 min

　　Total Time

　　40 min

　　This meal is reminiscent of one we enjoyed at the Lemon Grass Restaurant in New Orleans.

　　Active time: 40 min Start to finish: 40 min

　　

Ingredients

Makes 2 servings

　　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 chile paste

　　1 tablespoon fresh lime juice

　　1 tablespoon fresh cilantro leaves

　　1 tablespoon small fresh basil leaves

　　

Step 1

Cut scallion greens into 1-inch lengths, reserving white parts for another use.

　　

Step 2

Pat shellfish dry and season with salt and pepper.

　　

Step 3

Heat 1 1/2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not 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.

　　

Step 4

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.

　　

Step 5

Add water, soy sauce, sugar, and chile paste to skillet and simmer, stirring, until reduced by half. Stir in lime juice.

　　

Step 6

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.