5 from 1 vote
Sicilian style seafood, shirmp and scallops with quick fried eggplant in a sicilian style sauce
Sicilian Style Seafood
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Author: Chef Dennis Littley
  • 12 16-20 count shrimp cleaned peeled and deviened
  • 12 large scallops
  • 1 large eggplant
  • 1 clove garlic chopped
  • 1/2 cup diced onion
  • 1/2 cup diced red pepper
  • 1/2 cup mushrooms
  • 1/2 cup sliced green and black olives
  • 2 cups crushed tomatoes
  • 1 tbsp fresh basil chopped
  • pinch of crushed red pepper flakes
  • sea salt to taste
  • 1 lb linguine
  • 1 cup seasoned flour
  • 2 cups seasoned bread crumbs
  • 2 cup large eggs lightly beaten mixed with 1/4 water
  • olive oil as needed
Quick Fried Eggplant Planks
  1. Peel and slice eggplant into long planks
  2. flour eggplant planks, dip in egg wash, then into seasoned bread crumbs. continue until all the eggplant planks have been breaded.
  3. Heat pan and add olive oil and quick fry breaded eggplant planks on both sides until golden brown. Keep warm in 250 degree oven until ready to serve.
  4. {Start water for pasta. Begin cooking pasta when shrimp and scallops have been cooked.}
  1. Get a large skillet hot and add a little olive oil and then add in the shrimp and scallops. Sear scallops and shrimp on both sides for color until almost done, and remove from pan.
  2. Add garlic, onion, peppers, and mushrooms saute until mushrooms and peppers have softened.
  3. Add in olives and crushed tomatoes, simmer on medium low heat for 5-7 minutes. If mixture gets too thick add in a little water.
  4. Season with crushed red pepper flakes and sea salt to taste.
  5. When ready to serve add in shrimp and scallops and reheat sauce.
  1. Place fried eggplant plank on plate and a mound of past next to it. Place shrimp and scallops on eggplant, spoon sauce over both and enjoy!