Scallops over Cauliflower Gnocchi with Spinach

May 1, 2019 2 Comments

Category: Dinner, Healthy Eating
Tags: Cauliflower Gnocchi, Dinner in 30 minutes, Healthy Eating, Healthy Meals, Scallops

This recipe is so good that it’s hard to believe it could actually be good for you! I’ve made this twice in the last week for both my dad and Bill, and neither could believe how flavorful and delicious it was. I have to agree – this is a new favorite in my book.

The key to this recipe is making sure both the scallops and gnocchi are crispy. I personally prefer them extra browned.

The way you achieve this is first to make sure that the scallops are dried out completely before you cook them. So, lay out all of your scallops on a paper towel and pat them dry on both sides before you start to cook. I would even recommend keeping them on your counter for up to an hour to make sure the moisture is dried out. Then, the trick to cook both the scallops and gnocchi is to let them sit in the oil undisturbed before you flip them – that’s how you get the char! See below for complete recipe.

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Scallops over Cauliflower Gnocchi with Spinach


  •  One bag of Trader Joe’s Cauliflower Gnocchi
  •  1 lb of sea scallops
  •  1 bag (roughly 4 cups) of spinach
  •  1 tbsp minced garlic
  •  2 tbsp butter
  • 4 tsbp olive oil
  •  Salt and pepper


  • If your scallops are frozen, add them to a bowl with luke-warm water for 10-15 min
  • If they are not frozen, just rinse off with water
  • Once de-thawed or rinsed, lay them out on a paper towel and pat them dry. I leave them out to dry for 30+ min, as you want to ensure there is no moisture left before you cook them
  • Sprinkle sea salt and pepper on both sides
  • Heat 2 tbsp of butter in a non-stick pan over medium-high heat; once the pan is hot add the scallops – do not touch them for 4 min as you want them to sear and form a crust
  • Flip them after 4 min and cook for 4 more minutes on other side
  • Add other sides to the pan and mix together and serve

Cauliflower gnocchi
  • In a separate pan from the scallops, heat 2 tbsp of olive oil over medium-high heat
  • Once the pan is hot, add gnocchi. Make sure each piece of gnocchi has its own “home” on pan. I typically have to break up larger chunks
  • Sear for 4 min on each side – similarly to the scallops, you don’t want to disturb them during that time so they can brown on each side and form a crust
  • Depending on how soft you like your gnocchi you may want to flip them one more time and lower heat to cook for 2-3 more minutes
  • Lightly season with salt and set aside in a bowl

  • In same pan as gnocchi, heat 2 tbsp olive oil in the pan with 1 tbsp of minced garlic over medium heat
  • Add bag of spinach and cover; every minute or so mix the spinach until it wilts down completely
  • Sprinkle with salt and pepper and then add to scallop pan with gnocchi and then serve

Note: since I make this often, I sometimes add in mushrooms or pair it with asparagus like I did below. I would recommend cooking any extra veggie in same pan as spinach as you don’t want to interfere with the char on the scallops or gnocchi.


2 thoughts on “Scallops over Cauliflower Gnocchi with Spinach

  1. Avatar for Angie Rose Randall

    Kevin Tynan

    I can testify this was delicious!

  2. Avatar for Angie Rose Randall

    Cathy Davis

    I altered the recipe a little because my son wanted it over pasta so I wanted a sauce. I also sautéed sliced Portabella mushrooms in its own pan to brown. The sauce was butter, chicken broth and juice of 1/2 lemon simmered to reduce until thickened. Really delicious!

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