Seared Scallops with Potato Gnocchi, Crisp Sage and Capers

Serves: 4

20 pieces gnocchi (see recipe here)
50 ml olive oil
300g fresh scallops
salt and pepper
50g unsalted butter
2 Tbsp small capers, rinsed well and drained
1/2 cup sage leaves
juice of 1 lemon


Preheat oven to 180degC. 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 on to a baking paper-lined tray. Place gnocchi in oven for four 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.