1, cut the scallop into sections, then slice it into two pieces along the bones with a knife.

2, cut the eggplant into segments about the same length as the scallop pieces, then cut into slices and arrange them on a piece of scallop.

3. On top of the eggplant, cover the other piece of scallop that corresponds to this piece of scallop. Follow this method, sandwiching each of the two slices of scallop with a layer of eggplant slices between them.

4. Heat the oil in a skillet, carefully place the scallops with eggplant in the pan over medium heat, and when both sides are browned and cooked through (be careful when flipping over so the eggplant doesn't fall out of the pan), pour in the ready-made barbecue sauce, add a little water, bring it to a boil, turn the heat to medium, and shake the pan so that the scallops are coated with the sauce on all sides, and the water is close to being ready, so serve it up. This dish is very rice, with rice to eat very fragrant.