Smoked Paprika Cauliflower Gnocchi with Pan-Seared Scallops and Roasted Broccoli | Healthy Mood SF
Smoked Paprika Cauliflower Gnocchi with Pan-Seared Scallops and Roasted Broccoli
15 mins prepServes 2
Enjoy a delicious and healthy lunch or dinner with pan-seared scallops, crispy cauliflower gnocchi, and flavorful roasted broccoli. This meal boasts an impressive cook time for the main components, allowing for a quick and satisfying experience.
1. Preheat your oven to 400F (200C).
2. For the Roasted Broccoli: Coat chopped broccoli florets in 1 tablespoon of olive oil. Season with salt, pepper, TJ’s Umami seasoning, and garlic powder. Arrange on a baking sheet and bake for 25-30 minutes until tender and slightly charred.
3. For the Pan-Seared Scallops: Pat the scallops completely dry with a paper towel. Marinate them in 2 tablespoons of olive oil, a squeeze of lemon juice (about 1 tablespoon), 2 minced garlic cloves, black pepper, and pink salt. Prior to cooking, completely scrape off the minced garlic using your fingers or the back of a knife.
4. Heat a pan until it's super hot. Add 1 tablespoon of extra virgin olive oil or butter to coat the pan. Cook the scallops at medium-high heat for 3 minutes on each side until a golden crust forms.
5. For the Smoked Paprika Cauliflower Gnocchi: Thaw the cauliflower gnocchi. Add the entire bag of gnocchi to a pan coated with 1 tablespoon of olive oil. Add garlic salt, about 1 teaspoon of smoked paprika, and black pepper. Cook the gnocchi, stirring occasionally, for about 7 minutes until crispy and lightly browned.
6. Serve the pan-seared scallops, smoked paprika cauliflower gnocchi, and roasted broccoli together for a complete meal.
