Gnocchi with seared scallops and sautéed leeks

Roughly chop the leek and sauté in a little extra-virgin olive oil until wilted then add a dash of dry white wine.

Sear the scallops in a little oil in a non-stick frying pan, adding salt and pepper to taste.

Cook the gnocchi in salted boiling water and when they come to the surface remove with a slotted spoon, drain and stir delicately into the leek mixture.

Place the gnocchi on a plate with the scallops.

Garnish with finely chopped dill and chervil, a drizzle of extra-virgin olive oil and freshly ground black pepper.

Ingredients for 4 persons
  • 12 scallops with coral (roe)
  • ¼ leek
  • Extra-virgin olive oil
  • Salt and pepper
  • Dill, thyme, chervil
  • ½ kg potatoes
  • 175 g flour
  • 25 g potato starch
  • 1 egg yolk
  • 1 whole egg Salt, pepper, nutmeg
  • Parmesan
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Gnocchi with seared scallops and sautéed leeks