Balsamic Scallops & Gnocchi

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I absolutely love gnocchi, and was so excited to find some frozen gnocchi recently that are both egg-free and gluten-free. I decided to do something a little different with the gnocchi than what I usually do and paired them with scallops. If you have never had gnocchi before, they are delicious little Italian potato dumplings, and a great substitute for pasta. They are very filling so you don’t need as much as you would with pasta.

Ingredients:

frozen scallops (I used 6 scallops per person)
frozen gnocchi
cherry tomatoes
fresh basil
balsamic vinegar
lemon
3 cloves of garlic
olive oil
salt & pepper

I started by lightly browning the garlic in a few tablespoons of olive oil. While that heated up, I started boiling the water for the gnocchi. Once the garlic is lightly golden, I crushed the garlic and reduced the heat to low. Then I added about 5 tablespoons of balsamic vinegar, the juice from one lemon, salt & pepper. I put in the scallops, and covered while they cooked. Once the scallops were about halfway cooked, I turned them over in the pan. When the scallops were closed to being finished cooking, I added in a bunch of cherry tomatoes with the scallops to lightly cook. I also added the gnocchi into the boiling water.

Gnocchi cooks very quickly, so once they were all floating at the top, I strained out the water and rinsed the gnocchi. I combined the gnocchi, scallops and tomatoes and topped with the balsamic mixture left in the pan. To finish the dish, I topped it with a few leaves of julienned fresh basil. So easy and so delicious!

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Shrimp & Red Pepper Pasta

Super easy and tasty dinner tonight. 🙂  I sauteed some baby shrimp, olive oil, chopped garlic, shallots from our garden, juice of one large lime, salt, pepper, and some crushed red pepper flakes.  Spooned the mixture over some spaghetti, and it makes an amazingly simple dinner!

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