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Academia Barilla 100% Italian Unfiltered Extra-Virgin Olive Oil
Garlic, Ischia Ponte, Ischia,
Bay of Naples, Campania, Italy
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Display of Fresh Scallops, Venice, Italy
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La Belle Cuisine
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,
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…”
Chenin Blanc, Mendocino Sauvignon Blanc, or Friuli’s
Ribolla Gialla to
complement the citrusy flavors in this dish.
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 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
rabe and, over medium heat, toss to heat through. Transfer
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
3 to 5 minutes. Turn the scallops over and cook 1 additional minute.
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
natural bitterness of this nutritious green tames as you cook it. Be sure
choose young broccoli rabe that has a vibrant green color, no yellowing
the florets, and tender, not woody, stalks…”
2 pounds broccoli rabe, washed, largest
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
and their stems into 2- to 3-inch pieces.
2. In a 3-quart saucepan or skillet large enough to hold all
rabe, combine the olive oil, garlic, and red pepper flakes.
moderately high heat for about 45 seconds to flavor the oil, but
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
longer. Add the water and cook until tender, 3 to 5 minutes.
that does not evaporate will blend with the olive oil
to create a
juice for the broccoli rabe, and should
definitely be served.
with the lemon wedges and a light
drizzle of olive oil.
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