Ginger Scallops with Stir-Fried Broccoli Rabe

Title:
Ginger Scallops with Stir-Fried Broccoli Rabe

Yield:
1 Servings

Categories:
Cooking




Ingredients:




----------------------------------MARINADE----------------------------------


     2 tb Cornstarch


   1/3 c  Water


   1/3 c  Soy sauce


   1/3 c  Chinese rice wine


     3 tb Sugar


 1 1/2 tb Minced peeled fresh


          -gingerroot


   1/2 ts Dried hot red pepper flakes


 1 1/2 lb Bay scallops; tough muscles


          -removed, if necessary


     1 lb Broccoli rabe (1 bunch);


          -hollow or coarse stems


          -discarded, stalks and


          -leaves cut diagonally into


          -1 1/2-inch sections


     2    Red bell peppers; cut into


          -thin strips


   1/3 c  Water






 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.


 


 Wash broccoli 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.


 


 Yield: 6 Servings


 


 Recipe by: Cooking Live Show #CL8796


 


 Posted to MC-Recipe Digest V1 #929 by Nancy Berry 
on


 Nov 28, 1997