Seized Scallops With Broccoli Rabe

• 1 1/4 pounds broccoli rabe
• 3 tablespoons olive oil
• 1 teaspoon finely chopped garlic
• 1/4 teaspoon red pepper flakes
• 13 cup water
• 1/2 teaspoon salt
• 1 pound medium-size sea scallops (about 30 to the pound)
• 1 tablespoon virgin olive oil
• 18 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons balsamic vinegar
• 4 tablespoons virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. For the broccoli rape: With a sharp knife peel off and discard the thick, fibrous skin covering the larger broccoli rabe stems.
2. Cut the vegetable into 1 1/2-to-2-inch pieces.
3. Rinse well and dry thoroughly.
4. No more than 30 minutes before serving time, heat the olive oil in a saucepan.
5. Add the garlic and pepper flakes to the hot oil and stir for about 4 seconds, then add the broccoli, water and salt.
6. Cover and cook for 5 minutes.
7. By then, most of the liquid should be gone.
8. Set the broccoli rabe aside while you prepare the scallops.
9. For the scallops: Remove the small sinew, which tends to be tough, from each scallop.
10. Rinse the scallops in cool water to remove any sand and dry them thoroughly.
11. In a bowl mix the scallops with the olive oil, salt, thyme and pepper.
12. At serving time, heat a skillet for about 3 minutes, until very hot.
13. Add the scallops, spreading them to create one layer, and cook them over high heat for about 2 minutes, turning them occasionally so they brown well on all sides.
14. Cover the skillet and set it aside off the heat for about 1 minute so the scallops continue to cook in the residual heat.
15. Meanwhile, in a small bowl mix together the sauce ingredients.
16. Divide the broccoli rabe among six plates and arrange the scallops on top, about five per plate.
17. Spoon some sauce over the scallops and serve immediately.

broccoli rabe, olive oil, garlic, red pepper, water, salt, virgin olive oil, salt, thyme, freshly ground black pepper, balsamic vinegar, virgin olive oil, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/4309 (may not work)