Tender Scallops with Pesto Gnocchi and Veggies - Recipes Roost

Ingredients

• 6 large sea scallops, dried off with a paper towel
• 1/2 teaspoon each of garlic powder and paprika
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 teaspoon salt
• A squeeze of fresh lemon juice (about 1 teaspoon)
• 2 tablespoons pesto
• 1/4 cup Parmesan cheese, shredded
• 12 ounces pre-cooked potato gnocchi
• Half a red bell pepper, sliced thin
• Half a cup of cherry tomatoes, cut in halves
• 1 cup fresh broccoli florets
• 1/4 teaspoon black pepper
• 1/2 teaspoon seasoning mix (Italian style)
• 1 tablespoon chopped parsley
• Optional: pinch of crushed red pepper flakes, for heat