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Seared Scallops in Tomato Sauce
with cauliflower gnocchi / roasted broccoli

Active: 40 Total: 40

Tender, seared scallops are such a luxurious treat but are so much easier to prepare than you may think! Basted in garlicky tomato sauce and served with cauliflower gnocchi, they feel both elegant and homey. 



Roasted Broccoli:
  • Broccoli - 1 lb , florets
  • Oil, cooking - 1 Tbsp
Seared Scallops in Tomato Sauce:
  • Garlic - 3 cloves , chopped
  • Shallots - 1 clove , diced
  • Lemons - 1 , wedges
  • Sea scallops, medium-sized - 1 lb (sub peeled and deveined shrimp)
  • Oil, cooking - 1 Tbsp + 1 Tbsp + 1 Tbsp
  • Cauliflower gnocchi - 12 oz
  • Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
  • Thyme, fresh - 2 sprigs
  • Red pepper flakes (opt) - 1/4 tsp


  1. Broccoli / Garlic / Shallots - (If prepping right before cooking, get oven heating first.) Prep as directed and store separately. (Can be done up to 5 days ahead)

  2. Lemons - Prep as directed.

  3. Scallops - Pat scallops dry and season with some salt and pepper.

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  1. Heat oven to 400F / 204C degrees.

  2. Toss broccoli with cooking oil (portion for broccoli) and season with some salt and pepper. Spread out on a sheet pan. Transfer broccoli to the oven and roast until tender and beginning to brown in spots, 20 to 25 minutes, shaking the pan halfway through cooking.

  3. While broccoli roasts, heat a large, nonstick skillet with first part of cooking oil (for scallops) over medium-high heat. Add cauliflower gnocchi (no need to defrost first) to heated oil. Cook gnocchi, stirring frequently, until deep golden brown on the outside and cooked all the way through, 8 to 10 minutes. Season with some salt. Transfer gnocchi to a serving bowl and return skillet to heat.

  4. Reduce heat to medium and add second portion of cooking oil (for scallops). Add shallots to heated oil with a pinch of salt and saute until golden, 3 to 4 minutes. Add garlic and saute until fragrant, about 1 minute more. Stir in tomatoes with their juices, thyme sprigs, and red pepper flakes (if using). Reduce heat to low and simmer gently until the flavors have come together, 3 to 4 minutes. Remove from heat, remove and discard thyme sprigs, and season with some salt and pepper. Transfer mixture to a bowl and set aside. Wipe out the skillet well and return to heat.

  5. Add third portion of cooking oil (for scallops) to the skillet and return to medium heat. Add scallops to heated oil and cook without stirring for 2 to 3 minutes or until scallops are golden brown on the bottom. Flip the scallops and cook about 1 minute more (be careful not to overcook them or they will become tough.) Turn heat down to low and add tomato sauce back to the pan. Spoon the sauce over the scallops and cook very gently until everything is heated through, about 1 to 2 minutes more.

  6. Divide gnocchi among serving plates and spoon scallops and tomato sauce over the top. Serve with roasted broccoli on the side and lemon wedges to squeeze over everything. Enjoy!



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