Scallops are served up with broccolini
Serves: 3
Broccolini:
1 tbsp (15 ml) kosher or coarse salt
3 cups (750 ml) broccolini or broccoli, florets and chopped stems
2 tbsp (30 ml) olive oil
3 cloves garlic, minced
Scallops:
1 lb (500 g) dry scallops
1/2 tsp (2.5 ml) kosher or coarse salt
1/4 tsp (1 ml) freshly ground pepper
2 tbsp (30 ml) olive oil
3 tbsp (45 ml) butter
4 cloves garlic, minced
1/4 cup (60 ml) low-sodium vegetable broth
1/3 cup (80 ml) chopped fresh flat-leaf parsley
Broccolini:
1. In a saucepan, bring 4 cups (1 L) water with salt added to a boil over high heat. Add broccolini and boil for 2 minutes, until tender but still crisp.
2. Immediately drain broccolini and immerse it in a bowl of ice water to stop the cooking. Let stand for 2-3 minutes.
3. Heat frying pan over medium-high heat and add oil. When oil is hot, sauté garlic for about 30 seconds, until fragrant.
4. Drain broccolini and add to pan. Stir for about 1 minute, until coated with garlic. Remove from heat and keep warm.
Scallops:
5. Pat scallops dry with paper towels and press out any excess moisture. Season with salt and pepper.
6. Heat oil in a 12-inch (30-cm) frying pan over medium-high heat until hot. Sear scallops for 3 minutes, then turn and sear the other side for another 3 minutes. Transfer to a plate.
7. In the same pan, melt butter over medium heat, scraping up any brown bits. Add garlic and cook for 30 seconds. Add broth and let simmer until it reduces, two to three minutes.
8. Turn heat off, return scallops to pan and coat them in the sauce.
9. To serve, top with parsley and add broccolini.