• Ginger Scallops With Stir Fried Broccoli Rabe

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    • 2 Tbsp. Cornstarch
    • 1/3 c. Water
    • 1/3 c. Soy sauce
    • 1/3 c. Chinese rice wine
    • 3 Tbsp. Sugar
    • 1 1/2 Tbsp. Chopped peeled fresh ginger root
    • 1/2 tsp Dry warm red pepper flakes
    • 1 1/2 lb Bay scallops tough muscles removed, if necessary
    • 1 lb Broccoli rabe - (1 bunch)
    • 2 x Red bell peppers cut thin strips
    • 1/3 c. Water


    1. In a small saucepan stir cornstarch into water to dissolve and stir in remaining marinade ingredients. Bring mix to a boil, whisking constantly, and simmer, whisking, 1 minute. Cold marinade for 5 min.
    2. Rinse scallops and drain. In a bowl toss scallops with half of marinade and chill, covered, at least 1 hour or possibly overnight. Reserve remaining marinade.
    3. Throw away hollow or possibly 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 possibly a deep 12-inch skillet over high heat till warm and add in oil. Heat oil till it begins to smoke and stir-fry scallops for 1 to 2 min till just cooked. Remove scallops to a plate and keep hot.
    5. Add in bell peppers to wok and stir-fry 1 minute. Add in broccoli rabe and stir-fry till wilted slightly and bright green, about 1 minute. Add in water, tightly cover, and cook till greens are tender, 2 to 3 min. Add in reserved marinade, stirring, till 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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