Ingredients Jump to Instructions ↓

  1. Marinade

  2. 2 tablespoons 30ml Cornstarch

  3. 1/3 cup 78ml Soy sauce

  4. 1/3 cup 78ml Chinese rice wine

  5. 3 tablespoons 45ml Sugar

  6. 1 1/2 tablespoons 22ml Minced peeled fresh ginger root

  7. 1/2 teaspoon 2 1/2ml Dried hot red pepper flakes

  8. Scallops and Rabe

  9. 1 1/2 lbs 681g / 24oz Bay scallops - tough muscles

  10. Removed, if necessary

  11. 1 lb 454g / 16oz Broccoli rabe - (1 bunch)

  12. 2 Red bell peppers - cut thin strips

  13. 1/3 cup 78ml Water

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. This recipe yields 6 servings.


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