Name: Coquille St. Jacques Gnocchi
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 to 6 serving(s)
Ingredients: 4 cups (280 g) broccoli florets; 1 shallot, finely chopped; 2 tbsp butter; 2 tbsp unbleached all-purpose flour; ¼ cup (60 ml) white wine; 2 cups (500 ml) milk; 2 packages (350 g each) fresh store-bought gnocchi; ¾ lb (340 g) scallops, patted dry (see note); 1 cup (100 g) firm cheese, such as Gruyère, grated

Ingredients

4 cups (280 g) broccoli florets
1 shallot, finely chopped
2 tbsp butter
2 tbsp unbleached all-purpose flour
¼ cup (60 ml) white wine
2 cups (500 ml) milk
2 packages (350 g each) fresh store-bought gnocchi
¾ lb (340 g) scallops, patted dry (see note)
1 cup (100 g) firm cheese, such as Gruyère, grated

Preparation

With the rack in the middle position, preheat the oven to 450°F (230°C).
In a pot of salted boiling water, cook the broccoli for 1 minute. Drain and cool in a bowl of ice water. Drain again. Set aside.
In a large 10-inch (25 cm) ovenproof skillet over medium heat, soften the shallot in the butter. Add the flour and cook for 1 minute while whisking. Add the wine and milk. Bring to a boil while whisking.
Add the gnocchi and simmer gently for 4 minutes or until the sauce has thickened and the gnocchi are al dente. Add the scallops and broccoli. Season with salt and pepper. Mix well. Sprinkle with the cheese.
Transfer to the oven and cook for 5 minutes to melt the cheese. Finish off under the broiler until the cheese is golden. Let sit for 5 minutes. Serve with a green salad, if desired.

Note from Ricardo

From large U10 scallops from Quebec to smaller imported 80-120 scallops, including shrimp and scallop mixes, the choice of frozen seafood available in grocery stores offers plenty of options that will work well in this recipe.

Coquille St. Jacques Gnocchi

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note