Eggplant, Scallop, and Broccolini Stir-Fry

Prep Time: 30 Minutes

Yields: 4 Servings


Although eggplant is native to the Middle East, it has been a main ingredient of Asian cooking for generations. This recipe of eggplant sauteed in Asian spices becomes the perfect base for this pan-fried scallop dish. Feel free to substitute shrimp or chicken in place of the scallops.


1 pound long, slender eggplants, trimmed and (¼-inch) sliced on the bias

1 pound sea scallops, side muscle removed

½ pound broccolini, cut into bite-sized pieces

1 (8-ounce) bottle clam juice

2 tbsps less-sodium soy sauce

1 tbsp Asian sesame oil

1 tbsp red wine vinegar

1 tbsp cornstarch

1 tsp granulated sugar

1 tsp Asian red chile sauce

½ tsp black pepper

3½ tbsps vegetable oil, divided

salt and black pepper to taste

granulated garlic to taste

¼ cup thinly sliced green onions

2 tbsps minced fresh ginger

2 tsps minced garlic


In a medium mixing bowl, combine clam juice, soy sauce, sesame oil, vinegar, cornstarch, sugar, chile sauce and ½ teaspoon black pepper. Set aside. In a 12-inch, nonstick skillet, heat 1½ tablespoons vegetable oil over medium-high heat. Line a plate with paper towels and set aside. Working in batches, cook eggplant in a single layer until almost tender and starting to brown, approximately 3 minutes per side. Transfer each batch to the paper towel-lined plate and set aside. In the same skillet, heat 1½ tablespoons oil over medium-high heat until very hot. Lightly sprinkle scallops with salt, black pepper and granulated garlic then cook until brown and almost cooked through, 2¬¬–3 minutes per side. Transfer to a plate and set aside. Add remaining oil, green onions, ginger and minced garlic to the skillet. Stir until fragrant, about 30 seconds. Add broccolini and stir until heated through, about 1 minute. Season to taste using salt, black pepper and granulated garlic. Cover and cook 6–8 minutes until slightly tender, stirring occasionally. Add clam juice mixture and bring to a simmer, stirring constantly. Return eggplant and scallops to skillet and simmer 2–3 minutes or until heated through, stirring constantly. Serve over cooked brown jasmine rice.