- 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
- Cut scallion greens into 1-inch lengths, reserving white parts for another use.
- Pat shellfish dry and season with salt and pepper.
- 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.
- 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.
- Add water, soy sauce, sugar, and chile paste to skillet and simmer, stirring, until reduced by half. Stir in lime juice.
- Serve shellfish and eggplant with sauce, scallion greens, cilantro, and basil.