Thursday, September 13, 2012

Broccolini Scallop Saute

Many people as well as myself have always been confused if Broccolini, Broccoli Rabe and Rapini are all the same. From what I have found many Chef Sites or Blogs have said that Broccoli Rabe and Rapini are the same but Broccolini is completely different. Broccoli Rabe is nutty & quite bitter so it is always best to cook it and not eat it raw. Broccolini is a cross between Broccoli and Chines Kale, but is somewhat similar in appearance to asparagus and is often bundled the same. It is sweet with the flavors of Broccoli & Asparagus. Broccolini can be sauted, steamed, stir-fried, or boiled. Less is more when cooking Broccolini as it is a tender & delicate vegetable.

One 12 Inch Skillet
1-2 TBSP Canola Oil
8-12 Ounces of Frozen Small Bay Scallops Thawed (Whatever Size You Find)
One Package of Brocollini
1 TBSP Sesame Seeds
1 TBSP Minced Garlic
1 Diced Onion
1-2 TBSP Kikoman Takumi Collection Garlic & Green Onion Sauce

If you prefer toast your seseame seeds in the skillet before heating the Oil
Heat Oil on Medium in Skillet
Add In Everything And Cook Until Scallops Are Opague And Can Be Cut Easily, Onions Should Be Soft And Broccolini Should Be Tender But Not Mushy
Anywhere from 5-10 Minutes

No comments:

Post a Comment