Seared Scallops Pesto Gnocchi (Print Version)

# Ingredients:

→ Scallops

01 - 6 large sea scallops, patted dry
02 - 1 tbsp olive oil
03 - 1 tbsp butter
04 - 1/2 tsp salt
05 - 1/2 tsp black pepper
06 - 1/2 tsp garlic powder
07 - 1/2 tsp paprika
08 - 1 tsp lemon juice

→ Gnocchi

09 - 12 oz potato gnocchi
10 - 2 tbsp pesto sauce
11 - 1 tbsp butter
12 - 1/4 cup grated Parmesan cheese

→ Roasted Vegetables

13 - 1 cup broccoli florets
14 - 1/2 cup cherry tomatoes, halved
15 - 1/2 red bell pepper, sliced
16 - 1 tbsp olive oil
17 - 1/2 tsp salt
18 - 1/4 tsp black pepper
19 - 1/2 tsp Italian seasoning

→ Garnish

20 - 1 tbsp fresh parsley, chopped
21 - 1/2 tsp red pepper flakes (optional)

# Instructions:

01 - Preheat oven to 400°F (200°C). Toss broccoli, cherry tomatoes, and red bell peppers with olive oil, salt, black pepper, and Italian seasoning. Spread on a baking sheet and roast for 15-20 minutes.
02 - Boil gnocchi according to package instructions, then drain. In a pan, melt butter and stir in pesto sauce. Toss gnocchi for 2-3 minutes to coat, then sprinkle with grated Parmesan cheese.
03 - Heat olive oil in a pan over medium-high heat. Season scallops with salt, black pepper, garlic powder, and paprika. Sear for 2-3 minutes per side until golden brown. Add butter and lemon juice, baste scallops for 30 seconds, then remove from heat.
04 - Plate the seared scallops with pesto gnocchi and roasted veggies. Garnish with fresh parsley and red pepper flakes, if desired. Serve warm and enjoy.

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