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This at-home seafood masterpiece brings together sweet, tender scallops, fluffy gnocchi, and bright garden veggies in a dish that looks fancy but takes less than half an hour to make—perfect for feeling like you're dining out while staying in.
I came up with this dish while trying to copy a meal from the seaside restaurant where we celebrated our anniversary. It's now what we cook when we want to turn an ordinary weeknight into something special.
Ingredients
- Sea scallops: Thoroughly dried for that gorgeous golden crust when cooked
- Potato gnocchi: Soft little dumplings that soak up all the tasty pesto
- Pesto sauce: Adding fresh herb flavors and richness to everything
- Parmesan cheese: Brings salty, nutty goodness that works so well with scallops
- Broccoli florets: Adds nutrients and a bit of bite to the plate
- Cherry tomatoes: Turn super sweet and juicy after roasting
- Red bell pepper: Gives sweet flavor and pretty color to the dish
- Italian seasoning: Adds those wonderful Mediterranean tastes to the veggies
- Fresh parsley: Gives a pop of color and freshness right at the end
- Red pepper flakes: Throw some in if you like a bit of heat
Step-by-Step Instructions
- Roast the Vegetables:
- Heat your oven to 400°F. Mix the broccoli, cut cherry tomatoes, and sliced red peppers with olive oil till they're all coated. Sprinkle with salt, black pepper, and Italian seasoning, making sure everything's nicely seasoned. Spread them out on a baking sheet with plenty of space between pieces. Bake for 15-20 minutes until edges turn golden and veggies are tender but still have some crunch.
- Prepare the Gnocchi:
- Get some salted water boiling in a pot. Toss in the gnocchi and cook following the package—usually they're done in 2-3 minutes when they float up. Don't cook them too long or they'll get mushy. Drain them well with a good shake to get rid of extra water. In another pan, melt some butter over medium heat until bubbly. Stir in the pesto to warm it up. Add your drained gnocchi to this pesto mix and gently toss for 2-3 minutes until they're coated and slightly crispy outside. Throw in the Parmesan and mix until it melts all through.
- Sear the Scallops:
- Get those scallops super dry with paper towels for a proper sear. Season both sides with salt, pepper, garlic powder, and paprika. Get olive oil hot in a heavy pan until it's shimmering but not smoking. Put the scallops in with space between them so they don't steam each other. Don't touch them for 2-3 minutes until they form a nice golden crust. Flip once and cook another 2 minutes. Add butter and lemon juice to the pan and spoon this butter mix over the scallops for about 30 seconds. Take them off the heat right away so they don't overcook.
- Plate the Dish:
- Put some pesto gnocchi on each plate as the base. Arrange roasted veggies next to or around the gnocchi. Place your beautiful seared scallops on top or to the side as the star of the show. Pour any leftover butter sauce from the scallop pan over everything. Finish with a sprinkle of chopped parsley and red pepper flakes if you want some extra color and zing.
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I always shell out extra cash for dry packed scallops instead of wet packed ones when making this. The first time I cooked this for my significant other, I tried saving money with wet packed and couldn't get that beautiful golden sear. The pricier dry packed ones cost more, but that amazing caramelization creates such an incredible flavor difference—totally worth the extra bucks.
Picking Top-Notch Scallops
When buying scallops, always go for ones labeled "dry packed" or "chemical-free." These haven't been soaked in sodium tripolyphosphate, which makes them soak up water. Dry packed scallops will brown up nicely while wet packed ones just steam and turn out bland. Good fresh scallops should smell clean and like the ocean, never stinky. They should feel firm and look slightly see-through with a creamy white or light pink color. Try to buy scallops that are all about the same size so they'll all cook evenly.
Prep-Ahead Tricks
You can get parts of this fancy dinner ready ahead of time to make cooking easier. The veggies can be roasted up to 4 hours before dinner and left at room temp, then warmed up for 5 minutes in a 350°F oven before serving. You can make the pesto gnocchi up to half an hour early and keep it covered in a warm oven at 200°F. But always cook those scallops right before you eat, as they get tough when reheated. To really save time, wash, chop, and season everything including the scallops a couple hours before you start cooking.
Wine Pairing Ideas
This dish goes great with several different wines depending on what you like. If you enjoy white wine, try a crisp Sauvignon Blanc that works well with the herby pesto and balances the rich scallops. A Chardonnay without oak aging tastes amazing with the buttery parts of the dish without being too heavy for the seafood. Red wine fans should go for a light Pinot Noir that won't fight with the delicate scallop flavor. For something really special, pour some dry Prosecco—the bubbles clean your palate between bites of this complex meal.
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Frequently Asked Questions
- → What’s the secret to golden scallops?
Make sure the scallops are patted dry, lightly seasoned, and cooked in a hot, oiled pan. Don’t overcrowd, and let each side cook for 2-3 minutes without flipping too often.
- → Which gnocchi works best?
Choose either store-bought or homemade potato gnocchi. Cook them until they’re just softened to get that perfect texture.
- → Can I pick different veggies?
Yes, absolutely! Swap the broccoli, tomatoes, or bell peppers with asparagus, zucchini, or mushrooms to try something different.
- → Any pesto tips for extra taste?
Squeeze in some lemon juice, sprinkle a bit of chili flakes, or grate some fresh Parmesan on top for added flavor.
- → How do I make sure the meal stays warm?
Put everything together and serve it right away. If possible, warm up your plates beforehand to keep the food hot.
- → What parts can I prep early?
You can get the pesto ready and roast the vegetables ahead of time. Just warm them up before serving so everything tastes freshly made.