I had scallops while out to eat awhile back and it hit me that I had never cooked them.  I figured that it couldn't be that hard, so I thought I would give it a whirl for dinner one night for my husband and I while the kids were at grandma and grandpa's.  

Because life gets in the way of my blogging, I hope I remembered this recipe right because I have a terrible habit of not writing things down while I "create".

I had to head to "the big city" (aka Grand Rapids) to get fresh scallops so you may want to check your local grocery store to see if they carry scallops before deciding on this for dinner.  For some this may be hard to imagine that they wouldn't carry scallops, but in smaller towns the local grocer may not stock them because they aren't in demand like they are in larger cities.  

A couple of notes about pan-searing scallops.  1-make sure you rinse and dry your scallops before searing them, 2-make sure the pan is good and hot, 3-do not put more than about 1 pound in the pan at a time because they will not sear well if "crowded", 4-if you need to do more than about a pound just wipe down the pan after the first batch, add more butter and put in the second batch of scallops.  I know these notes may make it seem like searing scallops is hard, but they really are not that hard.  


Ingredients:
1 box Delallo Gnocchi
1 pound (approx) fresh sea scallops
4 cups asparagus, chopped
1 jar Delallo Roasted Pepper Bruschetta
4 Tablespoons of Brummel and Brown
2 cloves pressed garlic

Directions:
-In a large sauce pan, bring 4 quarts of water to boil. Place the gnocchi and asparagus into the boiling water and cook for about 4 minutes, or until the gnocchi float to the surface of the water.   Drain water and set aside.
-In a medium pot place 2 Tablespoons of butter and jar of pepper bruschetta and heat on low until warm, then remove from heat
-Heat garlic and 2 Tablespoons of butter in a sautee or frying pan on medium heat 
-Place scallops in the pan to sear for about 1-2 minutes per side or until there is a golden brown "crust" on the seared side.

Plating:
Place Gnocchi and asparagus on a plate
Place Bruschetta on top of the gnocchi and asparagus
Finally top with about 4 Scallops

One last thing, this recipe only makes enough for about 2 or 3 people.

Healthy Eatings, 

Rachel
 


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