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 PREPARATION TIME: 10 MINUTES
SERVES: 4
This is a very light meal, great for hot evenings when you don’t feel like making a big fuss. Serve in large pasta bowls with rice crackers on the side.
Ingredients:
2 tbsp (30 mL) olive oil
1 pkg (14 oz/400 g) frozen scallops, thawed
2 cups (500 mL) sake (or 1 cup/250 mL white wine)
2 cups (500 mL) chicken stock (preferably salt free frozen)
2 cups (500 mL) frozen soy beans (edamame), shelled
1 tbsp (15 mL) chili sauce (approx)
½ pound (225 g) fresh rapini or broccoli, rinsed and chopped in three inch pieces
Directions:
In large skillet, heat oil. Brown scallops slightly then flip.
Pour sake and chicken stock over scallops; bring to boil. Simmer for 5 minutes. Add soy beans and chili sauce. Lay rapini over scallops and baste with liquid. Place entire skillet on broiler rack 4 inches (10 cm) from heat; broil for 2 to 6 minutes until warmed through.
Tips
Frozen soy beans are a great source of protein and are simple to prepare. If you can purchase the already-shelled beans, all they need to make a great snack or side dish is a quick steam for 4 to 5 minutes and a sprinkling of some salt or soy sauce.
Rapini is the bitter cousin of broccoli, not because it gets chosen less often but because its flavour is much stronger. All it needs is a quick steam on the stovetop or microwave. Try chopping it into smaller pieces, steam and then sprinkle with sugar, balsamic vinegar, olive oil and Parmesan cheese. This Italian vegetable can hold its own served with any strong meat like ribs or beef.
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