Scallops with Broccolini

End of a long Monday…time for another fast, satisfying dinner. Frozen scallops? Check! Veggies that need to be used up in the fridge? Check! Wine, garlic and butter to make it all taste wonderful? Big CHECK!

Scallops are a very fast dinner option. In the time it takes to cook Israeli couscous (or “Politically Correct Couscous” as my roommate and I like to call it to avoid the risk of stepping into a centuries old culinary fight). In this recipe, I used broccolini. I bought a bunch when I found it at Don Quixote. Since this store tends to overwhelming, I always buy a lot of things hoping I won’t have to come back any time soon. As a result of my over buying, the last of my broccolini had gotten a little yellow in the tops after sitting in the fridge a bit too long but it still tasted wonderful.

Lemon and white wine along with garlic and butter go together so well that you can make anything taste superb but this recipe is so easy and tasty that it would be wonderful without any of these things…though I don’t know why anyone would leave out ingredients that only make things taste even better. If you don’t have broccolini, you can use regular broccoli or you could use broccoli rabe if you like things that are spicy and a bit bitter.

Scallops with Broccolini

  • Servings: 2
  • Time: 30 minutes
  • Print

You can use broccoli or broccoli rabe if you prefer

Ingredients:

  • 1 bunch broccolini chopped into 1” pieces, approx 3 ½ cups
  • 16 medium scallops
  • 1 lemon, juice and zest
  • 2 tbsp chopped parsley
  • 2 cloves garlic, crushed
  • 2 tbsp butter
  • crushed red pepper, to taste
  • ⅓ cup white wine
  • salt & pepper, to taste
  • Israeli couscous, for serving

Preparation:

  1. Cook the Israeli Couscous according to package directions (I used 1 cup couscous, 1 ¼ cups water, and a dash of chicken dash for flavoring)
  2. Melt 1 tbsp butter in a large pan over medium heat; add garlic and saute until fragrant, approx 2 minutes;increase to high heat; stir in broccolini and lemon zest and saute for 1-2 minutes, until the tops begin to cook but the stems are still crunchy
  3. Add white wine, lemon juice, and remaining 1 tbsp of butter; saute until broccolini is cooked; toss in scallops and parsley, season with salt, pepper, and red pepper; cook until scallops are warm, approx 30 seconds
  4. Serve over couscous with additional red pepper and parsley for garnish


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