Eggplant, Scallop & Broccolini Stir Fry

The Eggplant, Scallop & Broccolini Stir Fry is a delicious and flavorful dish that combines tender scallops, vibrant broccolini, and savory eggplant. The stir fry is made with a flavorful sauce that includes clam juice, soy sauce, sesame oil, and other seasonings, creating a perfect balance of flavors.

SERVES: 4

INGREDIENTS:

• 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” 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

INSTRUCTIONS:

1. 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.
2. 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.
3. 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.
4. 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.

NUTRITIONAL INFORMATION:

PER SERVING

• 290 CALORIES | 18G PROTEIN | 21G CARB | 17G TOTAL FAT | 2G SAT FAT |
  7G MONOFAT | 7G POLY FAT | 30MG CHOL | 1,180MG SODIUM | 5G FIBER

NOTE:

• 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. (If you can’t find broccolini, substitute small broccoli florets.) A ginger-chile sauce adds spicy heat. Serve over brown jasmine rice.

MORE ABOUT EGGPLANT:

• Western, or globe, eggplant is the most common and versatile variety, and you can find it year-round in most parts of the country, though peak season is late summer. Its size varies from 3/4 pound to 1 1/4 pounds, with dark purple skin. A fresh globe eggplant has pale pulp with a few noticeable seeds, which darken and become bitter as the eggplant matures.
• Other eggplant varieties are worth seeking out, including Asian eggplant, which is an elongated, slender, quick-cooking type; Italian eggplant, which is smaller than the globe variety and is lobed with dark purple skin; white eggplant, an oval, eggshell-white hued variety with creamy flesh; and baby, or Indian eggplants, which can be as tiny as a walnut or up to a few inches long. All of these varieties have tender flesh and seeds, and none need peeling.