Scallops with Gnocchi

by Chef Laurent Quenioux
Vertical Wine Bistro

Ingredients:
6 diver scallops
12-14 gnocchi
2 ounces peas

Broth:
8 liquid ounce chicken stock
2 ounces caramelized yellow onions (fine julienne) or simply sautèed
2 ounces small cubed bacon bits
2 teaspoons thyme leaves
Salt to taste

Cooking:
Pan sear diver scallops to wellness desired
Add 8 ounces chicken broth, cook on low heat until reduced to 1/3rd
Add gnocchi and peas
Finish with two teaspoons of butter and chopped Thai basil

Deep dish plate or bowl:
Place soup in bowl, then 3 scallops, and garnish with Thai basil; repeat. Serves 2

Editor’s Note: We did patronize the restaurant one evening, so we could taste test said recipe and snap a photograph to accompany this post. The dish was light, but also rich with the bacon and slightly sweet with the peas—overall a delicious combination of flavors and textures.

Vertical Wine Bistro, 70 N. Raymond Ave., 2nd Floor, Old Pasadena, verticalwinebistro.com

Restaurant review by Colleen Dunn Bates in Eat & Drink

Interior photo courtesy of VWB