Seared Scallops with Gnocchi
Golden seared scallops over pillowy gnocchi in a light buttery sauce with fresh herbs and vegetables. A quick, elegant weeknight dinner.
- Total time
- 20 min
- Servings
- 4
- Calories
- 420
- Protein
- 24g
Ingredients
- 12 large scallops
- 1 lb gnocchi
- 3 tbsp butter
- 1 cup cherry tomatoes
- 2 cups spinach
- 2 tbsp fresh parsley
Instructions
- 1
Pat the 12 scallops dry and season with salt and pepper. Heat 1 tbsp butter in a large skillet over medium-high until sizzling, about 2 minutes.
- 2
Add scallops in a single layer and sear until golden brown on one side, about 2 minutes. Flip and cook 1 more minute, then transfer to a plate.
- 3
In the same skillet, add 1 cup cherry tomatoes and cook over medium until they start to blister, about 3 minutes. Add 1 lb gnocchi and 2 cups spinach, tossing for 2 minutes until spinach wilts.
- 4
Stir in remaining 2 tbsp butter and 2 tbsp parsley, scraping up any browned bits. Return scallops to the pan and toss gently to coat. Serve immediately.
- 5
Optional: add a squeeze of lemon or a pinch of red pepper flakes for brightness.
Tools you’ll need
- large skillet
- paper towels
- spatula
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