Pan Seared Sea Scallops With Tomato "Ragout" Parmesan crisps over Broccoli Rapini

Serves 4

16 each large sea scallops approximatley 1 lb
6 fresh market plum tomatoes chopped
1 large spanish onion chopped
1 bulb fennel  chopped
8 each cloves of garlic chopped
1/4 cup of extra virgin olive oil
1/4 cup of white balsamic
1/2 cup of white wine
1 cup of parmesan cheese shredded not packed down
2 heads of broccoli rappini
salt and pepper

To start have a sturdy bottom pot ready to make the ragout you will want to prepare the ragout first it will take a while to cook down.  also have a pot ready to blanch your broccoli rappini remember to cut the bottoms off the broccoli rappini about 3 inches from the bottom. 

Start by placing the olive oil in the pot when it begins to shimmer place the onions and the fennel in the pot let them cook until they slightly brown and become translucent on a medium heat, then add the garlic let cook for a additional 5 minutes then add the white wine and chopped tomatoes set aside and cook until most of the water has evaporated.   In a salted pot of water boiling add in the broccoli rappini and  cook for 5-7  when finished set aside do not rinse or cool down as you don't want to lose the flavor!  

To cook the parmesan crisps have a oven set at 375 degrees and the rack in the center of the oven with a sheet pan lined with parchment paper place parmesan onto parchment into 3 inch diameter circles and spread 2 inches apart place into the oven and cook 8 minutes or until browned pull out of the oven and let cool.

For the Scallops in a hot saute pan place 3 tablespoons of oil let it begin to heat up during that time pat down scallops to take out any moisture season with salt and pepper and place in hot saute pan,  Cook the scallops 2-3 minutes on the one side until it browns thoroughly when you have achieved browning flip over in the pan place the scallops on one side of the pan shut off the heat and place the broccoli rappini into the other half of the pan to warm it slightly season with salt and pepper.

To plate the dish place a portion of the broccoli rappini in the center of the plate followed by the tomato ragout around the plate,  Then followed by 4 scallops arranged around the plate and then the parmesan crisp on the top finish with a drizzle of the white balsamic and chopped parsley to garnish!!