Radio New Zealand - Te Reo Irirangi o Aotearoa

Seared Scallops with Potato Gnocchi, Crisp Sage and Capers

Chef: Bevan Smith as heard on Nine To Noon Monday 17 October 2011

Tags: gnocchi, scallops, sage, capers

On a fresh spring day reach for the warmth and comfort of gnocchi and the sweetness of scallops. Crisp sage and salty capers add balance to this perfect dish.

(Serves 4)

Ingredients

• 20 pieces gnocchi
• 50 ml olive oil
• 300 g fresh scallops
• salt and pepper
• 50 g unsalted butter
• 2 tbsp small capers,
• rinsed well and drained
• 1/2 cup sage leaves
• juice of 1 lemon

Method

Preheat oven to 180°C. Place 20 pieces of gnocchi in a hot, ovenproof non-stick frying pan with half the olive oil. Avoid stirring the gnocchi in the pan to prevent damaging the crust. When gnocchi is nicely coloured, turn over and cook for a further minute before turning out onto a baking paper-lined tray. Place gnocchi in oven for 4 minutes.

Wipe the frying pan with absorbent kitchen paper, season scallops with a little salt and pepper and heat the remaining olive oil in the frying pan over a high heat before searing scallops for 20 seconds on each side. Remove from pan and reserve in a warm place. Add butter to the pan and heat until it starts to turn dark brown. Add capers and sage leaves and fry until crisp. Remove from heat and add lemon juice. Divide gnocchi and scallops between four plates, dress with the sage and caper butter and serve immediately.

John Hawkesby’s wine recommendation

Sauvignon Blanc
Craggy Range Te Muna Road 2011

Riesling
John Forrest Collection 2007