Roasted Sea Scallops With Potato Gnocchi, Peas And Mushrooms

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 1
• 4 pieces large scallops
• 1 cup fresh shelling peas
• 1/2 cup mushroom
• 1 small russet potato
• 3 tablespoons canola oil
• 2 teaspoons melted butter
• 2 egg yolks
• 1 cup all-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons cold butter
• 1 tablespoon fresh lemon juice
• 1/2 cup cold water
• salt and pepper, as needed

Recipe

• 1 gnocchi:.
• 2 bake the russet potato in a 350f oven until fully cooked (about 35-40 minutes).
• 3 remove the peel from the potato and put the flesh through a food mill while still warm.or use a ricer, use someting to make sure all potatoe is broken up and there are no lumps left. you could even use the back of a large spoon, push potato through a pasta colander.
• 4 while the potato is still warm, place it into a mixing bowl with the eggs and melted butter; season with salt and pepper.
• 5 spoon the potato mixture onto a cutting board dusted with flour.
• 6 use your hands to knead the mixture, while adding more flour a small amount at a time. add flour until the mixture in moist but not sticky.
• 7 gently roll the dough into a long cylinder until in has the diameter of a nickel.
• 8 cut the dough into 1-inch pieces with a butter knife.
• 9 pinch the uncut side and place on a floured pan.
• 10 they should resemble a pillow in shape.
• 11 cook the gnocchi in simmering salted water until they begin to float.
• 12 gently transfer to ice water for two minutes.
• 13 remove from the ice water and coat with the olive oil.
• 14 gnocchi should be refrigerated until needed.
• 15 sauce:.
• 16 begin by shucking the peas and blanching them in boiling water for about 45 seconds. (salted water should always be used when blanching vegetables.)
• 17 the peas should be soft but not mushy.
• 18 after the peas have blanched, transfer directly into ice water, and remove from the water when cool.
• 19 place all of the cooked peas, with the exception of 1/4 cup, into a blender with the cold water, and puree; season with salt and pepper.
• 20 the finished product should have the consistency of heavy cream.
• 21 hold cold until needed.
• 22 mushrooms:.
• 23 in a medium sauté pan, melt 1 tablespoons of the butter.
• 24 when the butter is fully melted, add the mushrooms and season with salt and pepper.
• 25 cook until they begin to turn light brown.
• 26 remove from the pan and cool on a paper towel.
• 27 cooking and presentation:.
• 28 put the whole peas, gnocchi and mushrooms with into a small sauté pan with 1 tablespoon of butter and gently warm.
• 29 warm the pea puree in a saucepan over a low heat.
• 30 meanwhile, heat a small sauté pan with the canola oil until it begins to smoke very lightly.
• 31 season the scallops with salt and pepper and place in the pan.
• 32 when the scallops start to brown, turn the heat to medium-low and continue to cook for 3 minutes; flip over and cook for an additional minute. squeeze fresh lemon juice over the scallops and remove from the pan. ladle a small spoonful of sauce into the middle of shallow bowl.
• 33 randomly place the peas, gnocchi and morels in the bowl.
• 34 carefully place the scallops in the bowl, and serve immediately.