Scallops Gnocchi Pesto (Print Version)
# Ingredients:
→ Scallops
01 -
6 large sea scallops, dried off with a paper towel
02 -
1/2 teaspoon each of garlic powder and paprika
03 -
1/2 teaspoon black pepper
04 -
1 tablespoon olive oil
05 -
1 tablespoon butter
06 -
1/2 teaspoon salt
07 -
A squeeze of fresh lemon juice (about 1 teaspoon)
→ Gnocchi
08 -
2 tablespoons pesto
09 -
1/4 cup Parmesan cheese, shredded
10 -
12 ounces pre-cooked potato gnocchi
11 -
1 tablespoon butter
→ Roasted Vegetables
12 -
Half a red bell pepper, sliced thin
13 -
1 tablespoon olive oil
14 -
Half a cup of cherry tomatoes, cut in halves
15 -
1 cup fresh broccoli florets
16 -
1/4 teaspoon black pepper
17 -
1/2 teaspoon seasoning mix (Italian style)
18 -
1/2 teaspoon salt
→ Garnish
19 -
1 tablespoon chopped parsley
20 -
Optional: pinch of crushed red pepper flakes, for heat
# Instructions:
01 -
Bring your oven up to 400°F (200°C). Mix the broccoli, tomatoes, and red bell pepper with olive oil, Italian seasoning, salt, and black pepper. Scatter them across a baking sheet and bake for 15 to 20 minutes.
02 -
Add olive oil to a hot pan over medium-high heat. Coat the scallops with salt, pepper, paprika, and garlic powder. Sear each side for 2–3 minutes until a golden crust forms. Toss in butter and lemon juice, baste them for about 30 seconds, then set the scallops aside.
03 -
Boil the gnocchi following the package instructions. Drain them fully, melt the butter in a pan, and stir in the pesto. Toss the gnocchi till they're evenly coated, then sprinkle the Parmesan right on top.
04 -
Dish out roasted vegetables beside the scallops and gooey pesto gnocchi. Garnish it all with chopped parsley and some red pepper flakes (if you'd like). Enjoy it warm!