Prosciutto-Wrapped Scallops with Capello's Gnocchi in Brown Butter and Sage

Prosciutto-Wrapped Scallops with Capello's Gnocchi in Brown Butter and Sage

I read somewhere that it was National Gluten-Free Day so I thought it was time to post this simple but freakin' delicious recipe while I sit at gate 42, across a surprising Three Twins cafe, of Terminal 1 at SFO. I have two hours until my flight to Haiti and I seriously cannot wait because all I wanna do is curl up and go to sleep. I even brought my neck pillow and a serape throw to prepare for this red-eye flight but I must hang on. I must wait.

I could write on and on about gluten-free related things but in all honesty, I just don't care about that right now. In under 24 hours I'll be in a third world country, the poorest country in the world and I could not be more excited. But isn't that strange? Shouldn't I be worried and "aware" and praying to whatever right about now? Is my excitement wrong? Forbidden? I remember the first time I applied to the Haiti Deaf Academy Summer Trip. Everyone lost their shit. Even my best friend, who's in the medical field. was not happy. Half of it had to do with the fact that Haiti is an extremely under-developed country and the other half had to do with the Zika virus. Some small part of it was that I was going with a bunch of people I've never met before and I was supposed to be meeting them in Port au Prince. Wild, right?

My father-in-law, bless his heart, gave me the most ridiculous reaction when I told him about my plans. Instead of acknowledging my ambition, he jumped right into a story about a third cousin who was in a mariachi group and went to Guatemala every year. One year, she got sick on her trip and within three days of returning to the states, she died. A totally un-related situation to mine. I turned to my husband as we were in the back of my FIL's car on the way to a hockey game, and mouthed "WHAT THE FUCK DUDE?" He put his hand on mine and nodded away.

When I decided I wanted to go back --like really really wanted to go back, like I couldn't live with myself if I didn't go back-- I couldn't bring myself to ask (or tell) my husband. It took me a few months and when I finally did (and got his support of course), I got an e-mail from both co-leaders of the missionary stating that they want me on board for the Jan '17 trip. It was meant to be.

These last few weeks, I've acted as if I was never returning at all. I thought it was so strange. At one point, I called Darwin, one of the co-leaders of the group, and asked how he was feeling considering he visits HDA four times a year. He laughed and said, "really really excited." That's when I knew I was supposed to be feeling good about going back to Haiti.

So now, I sit in this terminal, trying to stay awake (and this sonata radio station isn't helping either), eyeing the Three Twins cafe across from my gate, hoping that writing this post would make time go by only to realize I have another hour and a half to go. I guess I'll be having some ice-cream after all.

In addition to Capello's being gluten-free, it's paleo and used with non-gmo ingredients. It's one of my favorite gluten-free brands.

Yield: 2-4 servings

Ingredients

  • 1 box of Capello's gnocchi or other
  • 2 tablespoons grass-fed butter (salted)
  • 6 pieces of wild scallops
  • 3 slices of prosciutto cut in half lengthwise
  • coconut oil
  • a handful of sage leaves
  • 4 tablespoons grass-fed butter (salted)

Instructions

  1. cook gnocchi as instructed on packaging
  2. transfer gnocchi to pan with 2 tablespoons of butter over medium heat and saute until brown on each side, transfer to a bowl and set aside
  3. remove the side muscles of the scallops and then wrap each scallop with a half slice of prosciutto
  4. in a smaller pan, grill each side of scallop over medium heat for 3-5 minutes in a small amount of coconut oil, set aside once done.
  5. in the pan used to saute the gnocchi, add 4 tablespoon of butter over low heat and stir often until it smells nutty, add the sage and cook until crispy, and then add the gnocchi to toss.
  6. serve gnocchi with scallops. drizzle excess brown butter over the dish and garnish with aged cheese.
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