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April 13, 2014 / Chris Blum

Scallops & Gnocchi with Capers and Sage

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The scallops were calling to me at the farmers market today. I wanted to do something different then the classics seared scallop so after looking through the pantry I came up with this recipe. It was perfect! Especially the capers and sage 😉 You can easily double this for 4.

Ingredients:
8 oz shelf stable gnocchi
8 fresh scallops
salt and pepper
4 TBSP unsalted butter
2 TBSP small capers
1/2 c sage leaves
juice of 1 lemon

Cook gnocci according to package. Drain and set aside.

In a large skillet, melt butter over medium heat until it starts to turn slightly golden. Turn heat up to medium high, add scallops, gnocchi, capers and sage. Cooking for 2 minutes, then turn everything over. Cook for an additional 2 minutes, keep an eye on the scallops and remove them if they cook quickly (mine were pretty thick) – you don’t want tough scallops. Remove from heat, stir in lemon juice and serve.

Serves 2.

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