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
•Eggplant is a sponge for oil. Don't add more oil, even if skillet looks dry, unless eggplant sticks.
Recipe information
Total Time
40 min
Yield
Makes 2 servings
Ingredients
Preparation
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.
