Scallops with Spinach and Mushroom Gnocchi

Wife told me about this Gnocchi dish that she enjoyed very much during her corporate lunch this week and asked if I could replicate that for our Sunday dinner yesterday. I agreed and asked her to recall what the ingredients were. We had everything at home except the Gnocchi. Instead of making the petite potato pillows from scratch, I made a trip to Huber's and bought a packet of the ready-made Gnocchi.

Based on her description, it didn't sound too difficult to put this dish together. Nevertheless, I googled for a sauce recipe to go with the Scallops.

I was glad that she enjoyed my creation as much and commented that it was very close to what she had had. Personally, I like this well balanced and very versatile dish very much too. By adjusting the portion, this can be served as a starter or a main dish.

Simple, elegant and delicious - I would definitely cook this again.

Scallops with Spinach and Mushroom Gnocchi

Ingredients (Serves 4)

16 Large Scallops

200g Spinach Leaves (Blanched in salted water with olive oil)

200g Mushrooms (Cut into quarters)

250g Gnocchi (Blanched in salted water with olive oil & chilled in ice bath & drained)

1 clove garlic (Chopped)

Olive Oil

Salt and Pepper

Beurre Blanc Sauce

1 shallot (Chopped)

1 Cup White Wine

1/2 Cup Heavy Cream

120g unsalted Butter

Salt

Directions

Beurre Blanc Sauce

In a small pot over low heat, place 1 teaspoon of butter and the shallots and sweat for about 4-5 minutes. Add the wine and reduce by ½.

Add the cream and reduce by ½ again. Strain the mixture into mixing bowl and slowly add the butter to the wine-cream mixture until it is all incorporated. Season with salt. Keep warm and put aside.

In a cast iron pan or a heavy bottom saute pan, heat the pan until very hot. Season the scallops with salt and pepper.

Add plenty of oil in the pan and add the scallops.

Do not touch the scallops until a nice brown crust has formed.

Once a nice crust has developed, flip it over and add a tablespoon of butter.

Tilt the pan a littler and splash the scallops with the hot butter oil. Cook for another minute and remove it from the pan.

Place the scallops on a piece of paper towel to drain off the excess oil.

Pour away excess oil. In the same pan, saute the mushroom until soft and moist. Add a tablespoon of olive and saute the garlic without browning. Add the blanched gnocchi into the pan with mushroom and saute for another minute.

Divide and place the mushroom gnocchi in the centers of 4 big plates topped with the blanched spinach. Carefully place the seared scallops on top of the gnocchi and vegetable. 

Spoon the Beurre Blanc around the gnocchi and serve.