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.
Anyways.
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!
Xx
K
Prep Time | 5 minutes |
Cook Time | 15 minutes |
Servings |
people
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- 1 tsp. brown mustard
- 1 tbsp. crushed red pepper
- 1 tbsp. balsamic vinegar
- 1 lb scallops
- 1 blood orange
- 1 bunch organic broccoli rabe
- 1 cup cherry tomatoes
- 2 tbsp. grated pecorino cheese
- 2 cloves of garlic minced
- 6 tbsp. oil
- salt and pepper to taste
Ingredients
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- In a large pot bring salted water to a boil. Add in washed broccoli rabe. Let cook until stems are crisp, 2-3 minutes.
- While the broccoli rabe is cooking prepare an ice bath for the greens with ice and water in a large bowl. Once the rabe is cooked place into ice bath for 1 minute. Remove rabe, drain and remove any excess water from the greens and let dry.
- While the rabe is drying remove the scallops from packaging and lightly pat down to dry with a paper towel. Season one side with salt and pepper and put to the side.
- In a large cast iron pan heat 2 tbsp. oil over a high heat. Add minced garlic and crushed red pepper. Let cook for 30 seconds or until garlic is fragrant.
- Add in the broccoli rabe and tomatoes. Let cook for 5-6 minutes or until rabe has wilted and some charring has occurred and the tomatoes have began to blister. Add cheese and toss together. Remove from pan and set aside.
- In a non-stick pan heat 2 tbsp. oil over a high heat. Once the pan is hot add in scallops one at a time starting at 12 o'clock and moving clockwise to fill the pan (you may need to do 2 batches). Let the scallops cook for about 1:30-2 minutes on the first side without moving. Add salt and pepper to the non-seasoned side.
- Then, flip the scallops in the same order you added them to the pan, continuing to let cook for another 90 seconds.
- Remove scallops from pan and set aside. They should be a golden brown.
- In a small bowl add remaining oil, the juice of the blood orange, mustard and balsamic vinegar. Whisk together and add salt as necessary.
- Place rabe onto a plate and top with tomatoes and scallops. Spoon 2-3 tablespoons of the blood orange vinaigrette on the greens and scallops.
- Enjoy!
21 comments
Oh my, this recipe looks divine! And just perfect for summer!
Gisel | http://www.mintandthrift.com
It’s so fresh and light! Perfect for a warm day!
This looks like such a yummy dish! I’ve actually never had scallops before!
Really?! You must try!
This looks amazing! Thanks so much for sharing!
Linda
Thank you for reading!
YUM! This looks absolutely delish!
xo, Hales | http://www.sincerelyhales.com
Thank you so much!
I love shrimp this looks so delicious! xo, Emily
http://bailylamb.com
I am the same with with lighter foods in Summer! This one looks delicious and it’s carb free… SCORE!
Don’t get me wrong, I love carbs, but have to keep that summer body! Lol
pinned it for later use! Going to try this, it looks so good!! I’m probably going to add some pasta so it won’t be carb free for me though lol
Yay! With pasta it would be bomb! Perhaps some tagliatelle?
this recipe looks really gorgeous and fresh! where’s my fork!? Lol thanks for sharing babe.
Courtney Bentley || http://www.starsystemz.com
Lol, but really!
yummy looks so goof
Thank you!
Oh, my goodness! This looks so delicious! The bright green rabe is so healthy and yummy!
xo Debbie | http://www.tothineownstylebetrue.com
Rabe is my new obsession!
Omg this looks sooo good! You’re so talented. So happy I found your blog through Style Collective 🙂 Keep up the creativity
xo
Devon
http://www.modernlamb.com
Thanks Devon! Style Collective has helped me so much! So happy to meet you!