Eggplant, Scallop, and Broccolini Stir-Fry

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. A ginger-chile sauce adds spicy heat. Serve over brown jasmine rice.

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  1 8-oz. bottle clam juice
  
  


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  2 Tbs. lower-sodium soy sauce
  
  


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  1 Tbs. Asian sesame oil
  
  


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  1 Tbs. red wine vinegar
  
  


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  1 Tbs. cornstarch
  
  


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  1 tsp. granulated sugar
  
  


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  1 tsp. Asian red chile sauce (such as sambal oelek or Sriracha)
  
  


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  Freshly ground black pepper
  
  


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  3-1/2 Tbs. vegetable oil; more as needed
  
  


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  1 lb. long, slender Asian eggplants, trimmed and sliced 3/4 inch thick on the diagonal
  
  


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  1 to 1-1/4 lb. all-natural dry-packed sea scallops, side muscles removed
  
  


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  Kosher salt
  
  


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  4 scallions, thinly sliced
  
  


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  2 Tbs. minced fresh ginger
  
  


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  2 tsp. minced garlic
  
  


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  1 large bunch (about 1/2 lb.) Broccolini, cut into bite-size pieces
  
  

Tip:

If you can’t find Broccolini, substitute small broccoli florets.

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.

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.

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.

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.