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One Pot Seared Scallops and Springtime Gnocchi
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
Units
Scale
- 1 –10oz package fresh potato gnocchi
- 12 large scallops
- 3 tbsp unsalted butter
- 2 cups fresh sugar snap peas
- 2 cups frozen English peas
- generous splash of water
- 1/2 cup beurre blanc
- fresh basil, dill and chives for garnish
- salt and pepper to taste
Instructions
- Wash scallops, gently removing the abductor muscle from the side, pat dry and lay on paper towel to remove any moisture
- Place a cast iron skillet set to medium high heat and while it comes up to temperature, season scallops with salt and pepper on both sides
- Melt 2 tbsp of the butter, when it begins to brown slightly and smell nutty, use tongs to gently add the scallops and sear for 2 minutes or until they easily come away from the pan. You don’t want the scallops to touch, so do this in batches to prevent your pan from crowding
- Remove from the heat and place on a plate to rest. Add the other tablespoon of butter and add the gnocchi, stirring to coat the butter over the pasta and prevent it from sticking to the pan. Cover with a lid and cook for 2-3 minutes.
- Add the sugar snap peas and English peas, a splash of water, toss with the gnocchi and cover again with a lid.
- Cook for two minutes or until the snap peas become bright green, then nestle the scallops into the pan and pour over the beurre blanc. Simmer for a couple of minutes or until the scallops and opaque. Taste and add salt and pepper if needed (a squeeze of fresh lemon juice is great here too!)
- Divide the scallops and gnocchi among four bowls and garnish with fresh herbs
