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This restaurant-worthy seared scallops with pesto gnocchi and roasted vegetables brings together delicate seafood, pillowy potato dumplings, and colorful roasted vegetables in a dish that looks impressive but comes together in under 30 minutes.
I first created this recipe when trying to recreate a dish from our anniversary dinner at a coastal restaurant. Now it's become our special occasion go-to that makes any ordinary Tuesday feel like a celebration.
Ingredients
- Sea scallops: Patted completely dry for perfect caramelization and sear
- Potato gnocchi: Offering pillowy texture that soaks up the pesto beautifully
- Pesto sauce: Providing herbal brightness and depth to the dish
- Parmesan cheese: Adding nutty saltiness that complements the sweet scallops
- Broccoli florets: Offering nutritional value and slight crunch
- Cherry tomatoes: Bursting with sweet acidity when roasted
- Red bell pepper: Lending sweetness and vibrant color to the plate
- Italian seasoning: Infusing Mediterranean flavors throughout the vegetables
- Fresh parsley: Bringing brightness and color as a finishing touch
- Red pepper flakes: Optional for those who enjoy a gentle heat
Step-by-Step Instructions
- Roast the Vegetables:
- Preheat your oven to 400°F. Toss broccoli florets, halved cherry tomatoes, and sliced red bell peppers with olive oil until evenly coated. Season with salt, black pepper, and Italian seasoning, ensuring each piece is well seasoned. Spread in a single layer on a baking sheet giving them space to roast rather than steam. Roast for 15-20 minutes until the edges begin to caramelize and vegetables are tender but still have slight bite.
- Prepare the Gnocchi:
- Bring a pot of salted water to a rolling boil. Add gnocchi and cook according to package instructions, usually 2-3 minutes until they float to the surface. Avoid overcooking as they can become gummy. Drain thoroughly in a colander, giving a gentle shake to remove excess water. In a separate pan, melt butter over medium heat until foaming subsides. Add pesto sauce and stir to combine, warming it through. Add drained gnocchi to the pesto mixture and toss gently for 2-3 minutes until coated and slightly crisp on the outside. Sprinkle with Parmesan cheese and toss until melted and incorporated.
- Sear the Scallops:
- Pat scallops extremely dry with paper towels to ensure a proper sear. Season both sides with salt, black pepper, garlic powder, and paprika. Heat olive oil in a heavy bottomed pan preferably cast iron until shimmering but not smoking. Place scallops in the pan with at least 1 inch between them to prevent steaming. Sear undisturbed for 2-3 minutes until a golden crust forms. Flip once and sear the second side for 2 minutes. Add butter and lemon juice to the pan, and using a spoon, baste the scallops with the melted butter mixture for 30 seconds. Remove from heat immediately to prevent overcooking.
- Plate the Dish:
- Arrange a portion of pesto gnocchi as the base on each plate. Place roasted vegetables alongside or around the gnocchi. Position seared scallops on top or to the side as the centerpiece. Drizzle any remaining butter sauce from the scallop pan over the dish. Garnish with freshly chopped parsley and optional red pepper flakes for color and flavor dimension.
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I always splurge on dry packed scallops rather than wet packed versions for this recipe. The first time I made this for my partner, I used the wet packed variety and couldn't achieve that beautiful golden crust. The dry packed may cost more, but that caramelization is worth every penny for the dramatic flavor difference.
Perfect Scallop Selection
When shopping for scallops, look specifically for "dry packed" or "chemical-free" varieties. These haven't been treated with sodium tripolyphosphate, which causes them to absorb water. Dry packed scallops will caramelize properly while wet packed ones will release too much moisture and steam rather than sear. Fresh scallops should smell sweet and oceany, never fishy. They should have a firm texture and a slightly translucent appearance with a pearly white or slightly pink hue. Size matters with scallops, so try to purchase ones that are uniform in size to ensure even cooking times.
Make Ahead Strategies
This elegant meal can be partially prepared in advance for easier assembly at dinner time. Roast the vegetables up to 4 hours ahead and keep at room temperature, then briefly reheat in a 350°F oven for 5 minutes before serving. The pesto gnocchi can be prepared up to 30 minutes ahead and kept covered in a warm oven at 200°F. However, always cook the scallops just before serving as they become rubbery when reheated. For a truly streamlined experience, measure and prep all ingredients, including seasoning the scallops, up to 2 hours before cooking time.
Wine Pairing Suggestions
This versatile dish pairs beautifully with several wine options depending on your preference. For white wine lovers, a crisp Sauvignon Blanc complements the herbaceous notes in the pesto while cutting through the richness of the scallops. An unoaked Chardonnay works wonderfully with the buttery elements of the dish without overwhelming the delicate seafood flavors. If you prefer red wine, opt for a light-bodied Pinot Noir with low tannins that won't compete with the scallops. For a special occasion, a glass of dry Prosecco provides refreshing bubbles that cleanse the palate between bites of this multifaceted meal.
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Frequently Asked Questions
- → How do I ensure perfectly seared scallops?
Pat the scallops dry before seasoning, and use a hot pan with enough oil to prevent sticking. Avoid overcrowding the pan, and sear each side for 2-3 minutes until golden brown.
- → What type of gnocchi should I use?
Use store-bought or homemade potato gnocchi. Ensure it's cooked just until tender for the best texture.
- → Can I substitute any vegetables?
Yes! You can replace the broccoli, cherry tomatoes, and red bell peppers with vegetables like asparagus, zucchini, or mushrooms for variety.
- → How can I enhance the pesto sauce flavor?
Add a squeeze of lemon juice, a pinch of red pepper flakes, or freshly grated Parmesan cheese for extra depth.
- → What’s the best way to serve this dish warm?
Plate immediately after assembling to keep the scallops and gnocchi warm. You can also pre-warm the plates in the oven to maintain temperature.
- → Can I make any components ahead of time?
You can roast the vegetables and prepare the pesto sauce ahead of time. Reheat gently before serving to preserve the textures and flavors.