Scallops with capers and cime di rape

Arthur Potts Dawson cooks cime di rape, a variety of turnip greens with a bitter flavour, with simple herbed scallops
By Arthur Potts Dawson
Scallops with capers and cime di rape
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 5 minutes
  • Effort: easy


For the cime di rape

  • large bunches cima di rapa, (broccoli rabe), washed
  • 1 tbsp olive oil

For the scallops

  • 1 tbsp olive oil
  • 6 scallops, removed from shell and coral removed
  • knob butter
  • 1 tbsp capers, rinsed
  • pinches dried oregano
  • 1/2 lemon, juice only
  • small handfuls red mustard leaves, to serve


1. For the cime di rape: boil a pan of water. Remove and discard the outer leaves from the cime di rape.

2. Put the cime di rape stems first into the boiling water, the leaves will sink in as it cooks. Boil for about 4 minutes, until tender. Drain and return to pan.

3. Season with salt and pepper and toss with the olive oil.

4. For the scallops: heat the oil in a pan. Add the scallops and cook for about 1 minute or until golden on the underside. Turn the scallops, season and add the knob of butter and the capers to the pan.

5. Sprinkle the oregano over the scallops and squeeze over the lemon juice. Remove the scallops from the pan when they have turned opaque, but are still tender to the touch.

6. Arrange the cime di rape on the plate and sit the scallops on top, pouring over any juice left in the pan. Sprinkle with the red mustard leaves.

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