Seared Shrimp (& Scallops) with Asian Eg
Source of Recipe
List of Ingredients
½ lb sea scallops, tough muscles removed (optional)
½ lb large shrimp (about 12), shelled, deveined, and butterflied
3 1/2 to 5 tbsp vegetable oil
1 (1/2-lb) Asian eggplant or small Italian eggplant, halved lengthwise and cut diagonally into 1/4-inch-thick slices
1/4 cup water
1 tbsp soy sauce
1 to 2 tsp sugar
¼ - ½ tsp Asian chili garlic paste (adjust amt according to preference)
1 tbsp fresh lime juice (lemon juice also works)
1 tbsp fresh cilantro leaves julienned
1 tbsp small fresh basil leaves julienned
½ tbsp mint leaves julienned
* salt & pepper to taste
-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 sear 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.
*Eggplant is a sponge for oil. Don't add more oil, even if skillet looks dry, unless eggplant sticks.
-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.
*If using scallops with this recipe, I recommend slicing large scallops horizontally either by half or a third, as scallops do not soak in flavor well. Marinate in mixture of white wine, garlic parsley mix, cayenne, and salt.
-Add water, soy sauce, sugar, and chili paste to skillet and simmer, stirring, until reduced by half. Stir in lime juice.
-Garnish with mint, basil, and cilantro.
-Serve with sauce drizzled over dish.