Shrimp and Scallops with Eggplant

I found this recipe on on Epicurious.com and slightly modified it to meet my needs by removing oil and sugar.

• 2 scallions
• 1/2 lb large shrimp (about 12), shelled and deveined
• 1/2 lb sea scallops, tough muscles removed
• 1 (1/2-lb) Asian eggplant or small Italian eggplant, halved lengthwise and cut diagonally into 1/2-inch-thick slices
• 1/4 cup water
• 2 tablespoon soy sauce
• 1 to 2 teaspoons artificial sweetener (I used Stevia)
  
• 1/4 teaspoon Asian chile paste
• 3 tablespoon fresh lime juice
• 1 tablespoon fresh cilantro leaves
• 1 tablespoon small fresh basil leaves

Preparation

Cut scallion greens into 1-inch lengths, reserving white parts for another use.

Pat shellfish dry and season with salt and pepper.

Heat a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then stir-fry eggplant with salt and pepper until golden brown on both sides and cooked through (add 1/4 cup of water gradually if eggplant is sticking to skillet). Transfer eggplant to a plate as cooked and keep warm, covered.

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.

Add water, soy sauce, sweetener, and chile paste to skillet and simmer, stirring, until reduced by half. Stir in lime juice.

Serve shellfish and eggplant with sauce, scallion greens, cilantro, and basil.