Scallop and Shrimp Eggplant Stir-Fry

Ingredients

Estimated total cost: €15.33 · €3.83/serving

• 3 1/2 to 5 tablespoons of neutral vegetable oil (such as grapeseed or sunflower oil for a clean taste)Est. price €0.08–€0.20
• 1 (1/2-pound) slender Asian eggplant or petite Italian eggplant, sliced lengthwise and then cut diagonally into 1/2-inch-thick pieces (soak eggplant in salted water to remove bitterness)Est. price €0.60–€1.50
• 1 tablespoon of savory soy sauce (opt for low-sodium soy sauce if watching salt intake)Est. price €0.05–€0.15
• 1 to 2 teaspoons of natural sugar (adjust sugar according to personal preference)Est. price €0.02–€0.06
• 1/4 cup of pure water (use room temperature water for better absorption)Est. price €0.00–€0.01
• 2 green onions, thinly sliced (use both the white and green parts for added flavor)Est. price €0.20–€0.50
• 1 tablespoon of freshly squeezed lime juice (use a citrus reamer for maximum juice extraction)Est. price €0.10–€0.25
• 1 tablespoon of delicate small basil leaves (tear basil leaves gently to prevent bruising)Est. price €0.15–€0.40
• 1/2 pound jumbo prawns (about 12), peeled and deveined (pat dry with paper towels before cooking for a crispy texture)Est. price €6.00–€12.00
• 1/2 pound diver-harvested scallops, with tough connective tissues removed (sear scallops on high heat for a golden crust)Est. price €8.00–€15.00

Steps

1. 1

   Slice the green parts of the scallions into 1-inch pieces, setting aside the white sections for a different dish.

2. 2

   Dry the shellfish by patting them with a paper towel, then season them generously with salt and pepper.

3. 3

   Begin by heating 1 1/2 tablespoons of oil in a large nonstick skillet over medium-high heat until it shimmers. Proceed to stir-fry the eggplant with a sprinkle of salt and pepper until it achieves a golden brown color on both sides and is fully cooked. If the eggplant starts sticking to the skillet, add an additional 1 1/2 tablespoons of oil. Once cooked, transfer the eggplant to a plate and cover it to keep warm.

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• Cultural note

  The Scallop and Shrimp Eggplant Stir-Fry is a fusion dish that combines Asian ingredients like soy sauce, chile paste, and lime juice with seafood and herbs. It likely draws inspiration from various Asian cuisines.

• Seasonal note

  This dish is best made in the summer when Asian eggplants, basil, green onions, and cilantro are in season, and seafood like prawns and scallops are plentiful.

• Health note

  This stir-fry is a good source of protein, vitamins A and C, and fiber. It is low in carbohydrates and sugar but high in cholesterol and sodium due to the seafood and soy sauce.