Scallops & Gnocchi Recipe
Potato gnocchi, sautéed mushrooms, roasted carrots, caramelized shallots, truffle vinaigrette
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Roasting the Carrots
Preheat the oven to 400°F (200°C). Toss the carrot sticks with 1 tablespoon of olive oil, salt, and black pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until tender and caramelized.
- 2
Sautéing the Mushrooms and Shallots
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced shallots and sauté until they become translucent. Add the sliced mushrooms and continue to cook until they release their moisture and are golden brown. Season with salt and pepper. Remove from heat and set aside.
Cooking the Gnocchi and Scallops
- 3
Cooking the Gnocchi
Bring a large pot of salted water to a boil. Add the potato gnocchi and cook according to package instructions, usually about 2-3 minutes or until they float to the surface. Drain and set aside.
- 4
Cooking the Scallops
In the same skillet used for the mushrooms, add a little more olive oil if needed and heat over medium-high heat. Season the scallops with salt and black pepper. Add the scallops to the pan and sear for about 2-3 minutes on each side until they are golden brown and cooked through. Remove from heat.
Assembly
- 5
Combining the Ingredients
In a large bowl or directly in the skillet, combine the cooked gnocchi, sautéed mushrooms, roasted carrots, and scallops. Drizzle with truffle oil and toss gently to combine all ingredients.
- 6
Serving
Plate the gnocchi and scallop mixture and garnish with chopped fresh parsley. Serve immediately.
