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Seared Sea Scallops with Lemon Vinaigrette,
Broccoli Rabe, and Roast Tomatoes



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Garlic, Ischia Ponte, Ischia, Bay of Naples, Campania, Italy
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Bibikow, Walter
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Display of Fresh Scallops, Venice, Italy
Display of Fresh Scallops, Venice, Italy
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Kaveney, Wendy
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Seared Sea Scallops with Lemon Vinaigrette,
Broccoli Rabe, and Roast Tomatoes

Union Square Cafe Cookbook:
160 Favorite Recipes from
New York's Acclaimed Restaurant

by Danny Meyer and Michel Romano,
1994 HarperCollins

“We love the unlikely combination of flavors and textures in this dish.
Be sure to buy the freshest sea scallops available – their bright color,
firm texture, and clean smell assure a sweet, nonfishy taste.
The delicate scallops work beautifully with the bitter crunchiness of
the broccoli rabe…”

Serves 4

Choose a Chenin Blanc, Mendocino Sauvignon Blanc, or Friuli’s
Ribolla Gialla to complement the citrusy flavors in this dish.

2 cups fish stock
1 tablespoon minced shallots
1/2 teaspoon minced garlic
2 tablespoons lemon juice
1 teaspoon minced fresh rosemary
1 3/4 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
3/4 cup plus 3 tablespoons extra-virgin olive oil
1 cup Oven-Dried Tomatoes
1 recipe Sautéed Broccoli Rabe (recipe follows)
1 1/2 pounds large sea scallops, cleaned

1. In a small saucepan over medium heat, reduce the fish stock to 1/4 cup.
2. Combine the shallots, garlic, lemon juice, rosemary, 1 teaspoon salt, and
1/8 teaspoon pepper in a mixing bowl. Add the warm reduced fish stock. Slowly pour in the 3/4 cup olive oil, whisking until the oil is completely incorporated and the sauce somewhat thick.
3. Preheat the oven to 200 degrees F.
4. Add the oven-dried tomatoes to the skillet with the cooked broccoli
rabe and, over medium heat, toss to heat through. Transfer to a
serving platter and keep warm in the oven.
5. Pat the scallops dry with paper towels and season with the remaining salt
and pepper. Wipe the skillet clean and heat the remaining olive oil over medium-high heat. Add the sea scallops and sauté until golden brown,
3 to 5 minutes. Turn the scallops over and cook 1 additional minute.
The scallops are done when browned and slightly firm to the touch.
6. Transfer the scallops to the center of the serving platter with the broccoli
rabe and tomatoes. Drizzle with the lemon-olive oil sauce and serve.

Sautéed Broccoli Rabe with Garlic

“The natural bitterness of this nutritious green tames as you cook it. Be sure
to choose young broccoli rabe that has a vibrant green color, no yellowing
in the florets, and tender, not woody, stalks…”

2 pounds broccoli rabe, washed, largest
stems discarded
1/4 cup extra-virgin olive oil, plus
more for drizzling
2 teaspoons finely minced garlic
1/3 teaspoon dried red pepper flakes
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3/4 cup water
4 lemon wedges

1. Separate the leaves from the florets of the broccoli rabe. Chop the
leaves and their stems into 2- to 3-inch pieces.
2. In a 3-quart saucepan or skillet large enough to hold all the broccoli
rabe, combine the olive oil, garlic, and red pepper flakes. Cook over
moderately high heat for about 45 seconds to flavor the oil, but do
not allow the garlic to brown. Add the broccoli rabe. The pan will
be overflowing, but the broccoli rabe will lose considerable volume
during cooking. Continuously toss with tongs or a kitchen fork to
avoid any browning of the greens. It will take 1 to 2 minutes to
wilt the broccoli rabe.
3. Add the salt and pepper, toss, and cook approximately 1 minute
longer. Add the water and cook until tender, 3 to 5 minutes.
Any water that does not evaporate will blend with the olive oil
to create a flavorful juice for the broccoli rabe, and should
definitely be served. Garnish with the lemon wedges and a light
drizzle of olive oil.

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