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