During the summer time I ALWAYS crave light, fresh and refreshing foods.
I hate feeling weighed down during the heat of the summer, especially here in Boston since it’s so humid here! Ya, dig?
The other thing I Iove about summer, especially New England summers, is all the fresh seafood!
Seafood def fits my criteria of something light and fresh, and there is seriously no better place to get it than in New England.
So, to switch gears, besides seafood, my newest obsession is broccoli rabe.
Broccoli rabe, for those of you have never heard of it before, is not to be confused with regular broccoli. It is a leafy vegetable that is related to the turnip family that is bitter and slightly nutty.
My best friends always makes this amazingly well-known Italian dish of broccoli rabe and hot Italian sausage with a slight sprinkle of pecorino cheese. It is the perfect combination of protein, heat, bitterness and saltiness…that being said, I NEED broccoli rabe in my life, like all the time now.
The veggie is primarily used in Italian cooking, but can go well with just about anything.
I decided to pair the broccoli wannabe with some fresh, buttery scallops and blistered cherry tomatoes.
Yum right? Oh and did I mention carb free?
Um, yes. This meal needs to be on your summer rotation.
Healthy, delicious and more importantly super fucking quick.
I mean, let’s face it. None of us want to be slaving over a hot stove when it’s a million degrees out.
Just get me my glass of Rosé, this meal, and The Bachelorette and let’s call it a night shall we?
Speaking of, did anybody else like Lee …… he was driving me up the wall! Rachel has so many better options! (Dean and Peter and Brian)
Sorry for the rant, this show just stresses me out sometimes. I can’t help but yell at the T.V.
Back to the meal.
The perfect way to bring this dish together is with a hint of acid.
Most people like to squirt a little lemon to bring out all of the flavors, but I am a huge fan of blood orange.
It’s totally seasonal and help brighten up the dish with something different. A little POP dare I say?!
This dish can be made in less than 30 minutes. Simply blanch the rabe, and throw it into a pan with garlic and crushed red pepper. Throw in a little salt and then the tomatoes as the leaves begin to wilt. Be sure to keep your pan on high to get some charring out of those greens and the tomatoes.
Then, start on those scallops. Get them seared up super pretty! (this can also be done with a really hot pan). Scallops are cooked super quick, about 90 second to 3 minutes total based off the size.
I like to make a little vinegeratte out of the blood orange, but if you prefer to just squeeze the blood orange right onto the finished product, do you boo!
Cooking should be an expression of who you are, not just a bunch of steps you have to follow.
I hope you all have been loving the new content. I have more summer recipes coming your way!
Is there a particular ingredient you would like to see me cook with? Or a spice that you would like to know more about?
I’m currently riding a high of producing new and awesome content for you all.
Let me hear from you!