Seared Prawns & Scallops with Asian Eggplant

~In June 2004, I sold my first (and to date, only) recipe to the good folks at Better Homes & Garden. Unfortunately, shortly after, I lost interest in their magazine content, so no longer subscribed. I have not had the pleasure of seeing my work in print, so if you happen to, please let me know! Note, scallops were not pictured here because the guest of honor has an allergy.

*photo credit goes to Ms. T, who not only helps run my unofficial test kitchen, but has an awesome blog devoted to make-up and good eats. Don't know how I managed to do without her for so long. 

Ingredients:

3-5 (u/10) sea scallops, tough muscles removed; sliced 1/2 lengthwise

8-12 (u/26-30) prawns; shelled, deveined, and butterflied

2 medium Asian eggplant; halved lengthwise and cut diagonally into ¼" thick slices

1 tbsp fresh lime or lemon juice

vegetable oil

Sauce:

¼ cup water

1 tbsp light soy sauce

1 ½ tsp sugar

¼ - ½ tsp Huy Fong Foods, Inc. brand chili garlic sauce

Herb Garnish:

*in equal portions all herbs, should total about 1 cup unpacked

cilantro leaves roughly chopped

scallions sliced into thin strips

Thai basil julienned

mint leaves julienned

Directions:

1. Pat prawns and scallops dry. Season very lightly with salt and pepper. 
2. In a small bowl, combine ingredients for sauce, making sure that sugar is thoroughly dissolved.
3. Over medium heat, heat a non-stick pan until hot but not smoking. Add 1 tbsp oil and coat pan.
4. Working in batches, sear eggplant slices until lightly toasted brown on both sides and cooked through.  *NOTE- Eggplant is a sponge for oil. Unless eggplant sticks, add only a bit more oil.
5. Transfer eggplant slices to a serving plate and keep warm.