Seared Scallops with Rapini and Garlic - Dinner For Two

While on vacation this past summer, we ate at some wonderful seafood restaurants.  One of my favorite entrees was a scallop dish served with garlic rapini.  Scallops are one my favorite seafood anyway.  They are so tender and sweet – just love them!  The recipe here is my version of the dish and hope you enjoy it.  This recipe serves two.  It would be a perfect dish for a special dinner at home.

My local grocery store has, what I consider to be, the best scallops.  They are “dry packed”, meaning they are packed on ice without any additives, or water and sodium solution.  The result is a sweeter and a very tender finished scallop.  You be able to achieve the best sear with these scallops as they do not release an overabundance of moisture during the cooking process.  They do cost more, but they are worth every penny!  I used to buy scallops that were packed in water, and could never figure out how to get the excess moisture out, as the skillet would always fill with liquid during the cooking process and I could get a good sear on them, even if I drained the liquid out while cooking.  With “dry packed” scallops this is never a problem.

You will find rapini in the grocery store by many names, rapini, broccoli rabe, broccoletti, don’t be confused…they are all the same vegetable.  Rapini has a slightly bitter flavor, to remove some of its bitterness I first boil the rapini for about 5 minutes, and then rinse it in cold water and drain. 

I serve the scallops and rapini with a creamy sherry pan sauce. The rapini is a perfect accompaniment with the scallops, as the rapini adds a slightly bitter contrast to the sweetness of the scallop.

Enjoy!

 
Seared Scallops with Rapini and Garlic
Dinner for Two
 
1 Large bunch of Rapini, bottom ends removed and cut into 1-inch pieces, leaves and all
¼ Tsp. Sea salt
2 Tbls. Extra virgin olive oil; divided use
3 Cloves garlic, chopped
Few dashes of fresh grated nutmeg
1 Lb. Sea scallops (about 6 or 7 – 2-inches X 2-inches in size) “dry packed”
Cracked fresh black pepper
Few dashes of Smoked paprika
½ Cup Chicken Stock, unsalted and fat free
2 Tbls. Sherry
2 Scallions, sliced thin
2 Tbls. Half-and-Half, fat free

Rapini:

Bring 6 cups of cold water to a boil, add salt and rapini.  Turn the heat down to a medium boil.  Cook the rapini for about 5 minutes.  Drain rapini in a colander, and rinse under cold water to stop the cooking process.  Set aside and let it drain of all liquid.

 Once drained, add 1 tablespoon extra-virgin olive oil to a large non-stick skillet over medium heat, swirl to coat.  Add the chopped garlic and sauté for about 1 minute, stirring constantly.  Add the rapini to the skillet, toss to coat with the garlic and oil.  Sprinkle with nutmeg, and sauté for about 3 minutes, or until the rapini is heated through and tender.

Scallops:

Meanwhile, quickly rinse the scallops under cold water, place on a plate lined with several layers of paper towels.  Cover the tops of the scallops with several layers of paper towels.  Lightly press to remove excess liquid.  It is very important that your scallops are very dry when you put them in the skillet.

Heat a large heavy-bottom skillet (do not use a non-stick skillet) over high heat.  Add 1 tablespoon of olive oil, swirl to coat the bottom of the skillet.

 
Season both sides of the scallops with black pepper and paprika.  Place the scallops in the heated skillet leaving some space between each scallop – do not crowd the scallops.  Turn the heat down to medium-high.  Cook on one side, about 2 – 4 minutes , depending on their size, or until the scallops are caramelized and no longer stick to the bottom of the skillet; they should release easily from the bottom of the skillet.  Turn the scallops over to their other side and sear for another 2 minutes or so; and again, they should release easily from the bottom of the skillet. 

Scallops should lose their transparency and appear to be opaque and bounce back and feel tender when touched in the center with your finger.  Once on their second side they will cook quickly.  DO NOT OVERCOOK – OR THEY WILL BE TOUGH.  When done, remove to a plate, cover loosely and keep warm.

Using the same skillet you cooked the scallops in; add the chicken stock to deglaze; scraping the brown bitts off the bottom of the pan.  Add the sherry and turn the heat up to high and cook until liquid is reduced by about a third, about 2 - 3 minutes.  Add the scallions and half-and-half.  Bring back to a boil and remove from the heat.  If when you are ready to serve, you find the sauce has lost too much of its liquid, add a very small amount of chicken stock until you reach the desired consistency and reheat if necessary.   

To plate, spoon the rapini onto a plate and place scallops on top.  Drizzle the pan sauce over the scallops.

 
I served this scallop dish with a side of my Risotto with Roasted ButternutSquash.