Ginger Scallops With Stir-Fried Broccoli Rabe

Recipe Ingredients

		Marinade
2 tablespoons	30ml	Cornstarch
1/3 cup	78ml	Water
1/3 cup	78ml	Soy sauce
1/3 cup	78ml	Chinese rice wine
3 tablespoons	45ml	Sugar
1 1/2 tablespoons	22ml	Minced peeled fresh ginger root
1/2 teaspoon	2.5ml	Dried hot red pepper flakes
		Scallops and Rabe
1 1/2 lbs	681g / 24oz	Bay scallops - tough muscles
		Removed, if necessary
1 lb	454g / 16oz	Broccoli rabe - (1 bunch)
2		Red bell peppers - cut thin strips
1/3 cup	78ml	Water

Recipe Instructions

In a small saucepan stir cornstarch into water to dissolve and stir in remaining marinade ingredients. Bring mixture to a boil, whisking constantly, and simmer, whisking, 1 minute. Cool marinade for 5 minutes.

Rinse scallops and drain. In a bowl toss scallops with half of marinade and chill, covered, at least 1 hour or overnight. Reserve remaining marinade.

Discard hollow or coarse stems of the broccoli rabe, cut stalks and leaves diagonally into 1 1/2-inch sections. Wash rabe and drain well in a colander.

Heat wok or a deep 12-inch skillet over high heat until hot and add oil. Heat oil until it begins to smoke and stir-fry scallops for 1 to 2 minutes until just cooked. Remove scallops to a plate and keep warm.

Add bell peppers to wok and stir-fry 1 minute. Add broccoli rabe and stir-fry until wilted slightly and bright green, about 1 minute. Add water, tightly cover, and cook until greens are tender, 2 to 3 minutes. Add reserved marinade, stirring, until vegetables are coated well and sauce has thickened. Transfer vegetables to a platter and top with scallops.

This recipe yields 6 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe adapted from Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-8796 broadcast 01-10-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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