INGREDIENTS

• 1 pound U-10 scallops (about 6), cut in half horizontally
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 4 cloves garlic, grated
• 2 tablespoons olive oil
• Salt and pepper
• 9 ounces potato gnocchi

PROCEDURE

Preheat the broiler.  Bring a medium pot of water to a boil, and salt the water.

Lightly spray a baking dish with nonstick spray.  Arrange the scallops halves, touching, in a single layer.  In a small bowl, whisk together parsley, garlic, olive oil, salt, and pepper.  Pour over scallops.

Place the baking dish on a tray, and broil for 12 minutes.  Boil the gnocchi until the float—about 4 minutes.  Drain.

Lift the scallops out of the baking dish, and toss the gnocchi around in the sauce.  Place the scallops back on top, and serve.

Tip

To make this for more people, just use more baking dishes, and double the recipe!