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seafood sicilian served over a fried eggplant plank and linguine
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5 from 27 votes

Sicilian Style Seafood

When it comes to pasta and seafood you can count on Sicilians to come up with deliciousness! Your family is going to love this delicious dish, complete with a fried eggplant plank and linguine.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Entree
Cuisine: Italian
Keyword: Italian cuisine, pasta and seafood, seafood recipe
Servings: 2
Calories: 937kcal
Author: Chef Dennis Littley


Eggplant Planks

  • 2 slices eggplant cut the long way
  • ½ cup flour seasoned with sea salt and black pepper
  • 1 large egg whipped with a little added water
  • ½ cup bread crumbs seasoned or plain

Sicilian Style Seafood

  • olive oil as needed
  • 6 large shrimp cleaned peeled and deveined
  • 8 large scallops
  • ½ cup diced onion diced
  • ½ cup red pepper diced
  • 1 cup mushrooms sliced
  • 1 clove garlic chopped
  • cup green and black olives sliced
  • 2 cups tomato sauce or crushed tomatoes
  • ½ cup grated Romano cheese
  • 1 tbsp fresh basil chopped
  • tsp crushed red pepper flakes
  • sea salt and black pepper to taste


  • ½ lb linguine
  • 1 tsp parsley finely chopped
  • 2 eggplant planks quick-fried


Quick Fried Eggplant Planks

  • Peel and slice eggplant into long planks
  • flour eggplant planks, dip in egg wash, then into seasoned bread crumbs. continue until all the eggplant planks have been breaded.
  • 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.
  • {Start water for pasta. Begin cooking pasta when the sauce is simmering }

Sicilian Style Seafood

  • In a large skillet hot and add a little olive oil, mushrooms, peppers, and onions. Saute until mushrooms and peppers have softened.
  • Add the shrimp and scallops to the pan and sear them on both sides. Cook until almost done, then remove the seafood from the pan and hold until needed.
    Do not cook the seafood completely, it will be finished later in the sauce.
  • Add olives, garlic, basil, and seasonings to the pan and continue to saute for 2-3 minutes.
  • Add the tomato sauce and grated Romano cheese to the pan and let the sauce simmer for 5 minutes. If the mixture gets too thick add in a little water.
  • When the sauce is ready to serve add the shrimp and scallops to the pan and continue simmering for another 4-6 minutes.


  • 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!


Calories: 937kcal | Carbohydrates: 157g | Protein: 49g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 167mg | Sodium: 2669mg | Potassium: 1817mg | Fiber: 14g | Sugar: 21g | Vitamin A: 2710IU | Vitamin C: 71mg | Calcium: 185mg | Iron: 9mg