Scallop Gnocchi
A scallop's browned surface and sweet center make an appealing contrast to potato gnocchi. A light butter sauce connects them without obscuring the difference between the two.
Saffron changes the character of butter
Saffron gives the sauce a golden color and a distinctive aroma. White wine and lemon add a tart edge, keeping the buttery coating from feeling too heavy beside the scallops. This is a different kind of richness from a thick cream sauce.
Texture is the main attraction
Large sea scallops stay separate on the plate, with a browned face above the sauce. The gnocchi supply smaller, softer bites underneath. Chives add a mild onion note, leaving the sweet shellfish at the center of the pairing.