Fried Deep Sea Scallops on Saffron Gnocchi

Fried Deep Sea Scallops on Saffron Gnocchi

Main course

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Cook Time

30 min

Servings

2

Difficulty

Medium

Prep Time

30 min

This Thermomix® recipe for Fried Deep Sea Scallops on Saffron Gnocchi is ready in 30 min and yields 2 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This Thermomix® recipe for fried deep-sea scallops on saffron gnocchi is a festive main course with Mediterranean flavors. Deep-sea scallops, spinach and Pinot Blanc form the basis for this haute cuisine dish. In just 30 minutes, 2 servings are created. Ideal for a special dinner or festive occasions in winter.

Ingredients (19 ingredients)

  • 2 Pck. Deep sea scallops
  • 200 g Spinach
  • 1 piece Onion
  • Oil
  • 1 Flasche(n) Pinot Blanc
  • 1 Glas Fish stock
  • 100 ml Cream
  • Salt
  • Pepper
  • Nutmeg
  • 1 piece Organic lime
  • 1.5 tbsp Cornstarch
  • 2 Pck. Stuffed Gnocchi
  • 20 g Butter
  • 1 Pck. Saffron
  • 1 piece Chili pepper
  • fresh horseradish
  • 1 piece Parmesan
  • red pepper

Preparation (10 steps)

1

Chop onion

Thermomix® Setting
3 sec/Speed 5

Peel 1 onion, quarter it and put it in the mixing bowl. Chop 3 sec./level 5.

3
2

Sauté onion

Thermomix® Setting
3 min/248°F/Speed 1 120

Put some oil in the mixing bowl and sauté the chopped onion for 3 min./120°C/level 1.

180
3

Reduce white wine sauce

Thermomix® Setting
10 min/212°F/Speed 1 100

Add 200 ml white wine and 200 ml fish stock to the mixing bowl and reduce by half for 10 min./100°C/level 1 without a measuring cup.

600
4

Refine sauce

Thermomix® Setting
2 min/194°F/Speed 2 90

Add 100 ml cream, salt, pepper, nutmeg, some lime juice and lime zest to the mixing bowl and stir for 2 min./90°C/level 2.

120
5

Thicken sauce (optional)

Thermomix® Setting
1 min/212°F/Speed 2 100

If the sauce is too thin, mix 1.5 tbsp cornstarch with some cold water and add to the mixing bowl. Stir in 1 min./100°C/level 2.

60
6

Cook gnocchi

Cook the gnocchi in salted water according to the package instructions. Drain and set aside.

7

Mix gnocchi with sauce

Thermomix® Setting
2 min/176°F/Linkslauf Speed 1 80 Reverse

Put 4 tbsp of the white wine sauce, 20 g butter, saffron and 200 g spinach in the mixing bowl. Add cooked gnocchi and mix for 2 min./80°C/reverse rotation level 1. Season with salt and pepper.

120
8

Prepare Parmesan crisp

Grate Parmesan on a baking sheet lined with baking paper and sprinkle with red pepper. Bake in the oven at 180 °C on convection for 10 minutes, then let cool and break into pieces.

9

Fry scallops

Fry the scallops in some oil with the chili pepper for 1 minute on each side, remove the pan from the heat and let the scallops cook for 2 minutes. Season with salt, lime zest and freshly grated horseradish to taste.

10

Arrange

Arrange the scallops on the gnocchi and spinach, pour over the sauce and sprinkle with the Parmesan crisp.

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About this recipe

This dish is a tribute to the flavors of the Mediterranean coast, inspired by travels and memories of sunny days by the sea. The combination of tender deep-sea scallops, creamy saffron gnocchi and a hint of lime is reminiscent of the lightness and freshness of Mediterranean cuisine. The deep-sea scallops, also called scallops, are the star of this dish. Their slightly sweet note and delicate texture harmonize wonderfully with the creamy sauce and the spicy gnocchi. When buying, make sure that the goods are fresh, firm and shiny. The spinach brings an earthy note and a pleasant texture into play, while the onion forms the basis for the aromatic white wine sauce. The Thermomix® is an irreplaceable helper here, especially when preparing the sauce. The onion is finely chopped and gently sautéed before the Pinot Blanc and fish stock are added. Reducing the liquid concentrates the flavors and gives the sauce depth. The addition of cream ensures a creamy consistency, while lime juice and zest add a fresh acidity. If you like the sauce a little thicker, you can thicken it with cornstarch. Make sure to mix the starch well with cold water to avoid lumps. The gnocchi are gently mixed with the sauce in the Thermomix® so that they optimally absorb the aromas. The saffron gives the gnocchi a beautiful color and a fine, slightly bitter aroma. For a vegetarian version, you can replace the deep-sea scallops with fried halloumi cubes or marinated tofu pieces. Instead of fish stock, you can use vegetable broth. You can also experiment with other spices such as fennel seeds or anise to give the sauce an individual touch. It is best to serve the fried deep-sea scallops on saffron gnocchi warm, garnished with the crispy Parmesan crunch and some fresh horseradish. A dry Pinot Blanc or a light rosé wine goes well with this. A fresh green salad with a light vinaigrette dressing is suitable as a side dish. The sauce can be prepared well and stored in the refrigerator. However, the gnocchi should be freshly prepared, otherwise they will lose their consistency. The fried deep-sea scallops are best when prepared just before serving. The Parmesan crunch can also be prepared in advance and stored in an airtight container.

Tags

#Fish #Festive #Italian #Mediterranean #Haute cuisine #Christmas #Winter #Winterly #Fast

Allergens

  • Gluten-containing cereals
  • Crustaceans
  • Fish
  • Milk
  • Nuts
  • Sulphur dioxide and Sulphites
  • Molluscs

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