SEIZED SCALLOPS WITH BROCCOLI RABE
Provided by Jacques Pepin
Categories dinner, main course
Time 25m
Yield Six servings
Number Of Ingredients 15
Steps:
- For the broccoli rape: With a sharp knife peel off and discard the thick, fibrous skin covering the larger broccoli rabe stems. Cut the vegetable into 1 1/2-to-2-inch pieces. Rinse well and dry thoroughly.
- No more than 30 minutes before serving time, heat the olive oil in a saucepan. Add the garlic and pepper flakes to the hot oil and stir for about 4 seconds, then add the broccoli, water and salt. Cover and cook for 5 minutes. By then, most of the liquid should be gone. Set the broccoli rabe aside while you prepare the scallops.
- For the scallops: Remove the small sinew, which tends to be tough, from each scallop. Rinse the scallops in cool water to remove any sand and dry them thoroughly. In a bowl mix the scallops with the olive oil, salt, thyme and pepper.
- At serving time, heat a skillet for about 3 minutes, until very hot. Add the scallops, spreading them to create one layer, and cook them over high heat for about 2 minutes, turning them occasionally so they brown well on all sides. Cover the skillet and set it aside off the heat for about 1 minute so the scallops continue to cook in the residual heat.
- Meanwhile, in a small bowl mix together the sauce ingredients. Divide the broccoli rabe among six plates and arrange the scallops on top, about five per plate. Spoon some sauce over the scallops and serve immediately.
Nutrition Facts : @context http, Calories 238, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 19 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 482 milligrams, Sugar 1 gram, TransFat 0 grams
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