SEARED SCALLOPS WITH POTATO GNOCCHI, GOATS CHEESE, FENNEL SAUCE AND PARSLEY OIL
matched with Bimbadgen Estate 2005 Chardonnay
INGREDIENTS 
400gms scallops-roe off (around 16 scallops)
400gms potato gnocchi (around 24 pieces)
150gms goats cheese-fresh
250mls fennel sauce
8 tablespoons parsley oil
Sea salt and freshly ground pepper
Olive oil
Unsalted butter
METHOD
1. Heat olive oil and unsalted butter in a fry pan until the butter is foaming, add the gnocchi, brown on both sides and heat briefly in the oven, remove and keep warm.
2.Wipe out the fry pan and heat some more olive oil on a high heat until almost smoking, tip out excess oil, add the seasoned scallops and allow to sear on one side without moving the pan for around 1 minute, turn scallops and repeat process.
3.Place the hot sauce in the base of a small hot bowl, evenly distribute the scallops and gnocchi onto the base of the plate, crumble the cheese onto the scallops and gnocchi ,drizzle the oil over the dish ,season and serve immediately.