Best Roasted Sea Scallops With Potato Gnocchi Peas And Mushrooms Recipes

ROASTED SEA SCALLOPS WITH POTATO GNOCCHI, PEAS AND MUSHROOMS

Steps:

• Gnocchi:.
• Bake the russet potato in a 350F oven until fully cooked (about 35-40 minutes).
• 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.
• While the potato is still warm, place it into a mixing bowl with the eggs and melted butter; season with salt and pepper.
• Spoon the potato mixture onto a cutting board dusted with flour.
• 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.
• Gently roll the dough into a long cylinder until in has the diameter of a nickel.
• Cut the dough into 1-inch pieces with a butter knife.
• Pinch the uncut side and place on a floured pan.
• They should resemble a pillow in shape.
• Cook the gnocchi in simmering salted water until they begin to float.
• Gently transfer to ice water for two minutes.
• Remove from the ice water and coat with the olive oil.
• Gnocchi should be refrigerated until needed.
• Sauce:.
• Begin by shucking the peas and blanching them in boiling water for about 45 seconds. (Salted water should always be used when blanching vegetables.)
• The peas should be soft but not mushy.
• After the peas have blanched, transfer directly into ice water, and remove from the water when cool.
• 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.
• The finished product should have the consistency of heavy cream.
• Hold cold until needed.
• Mushrooms:.
• In a medium sauté pan, melt 1 tablespoons of the butter.
• When the butter is fully melted, add the mushrooms and season with salt and pepper.
• Cook until they begin to turn light brown.
• Remove from the pan and cool on a paper towel.
• Cooking and presentation:.
• Put the whole peas, gnocchi and mushrooms with into a small sauté pan with 1 tablespoon of butter and gently warm.
• Warm the pea puree in a saucepan over a low heat.
• Meanwhile, heat a small sauté pan with the canola oil until it begins to smoke very lightly.
• Season the scallops with salt and pepper and place in the pan.
• 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.
• Randomly place the peas, gnocchi and morels in the bowl.
• Carefully place the scallops in the bowl, and serve immediately.

SEA SCALLOP AND COD PIE TOPPED WITH MASHED POTATOES

Steps:

• Clean the scallops and cut in half, leave fish whole then simmer in the milk for 15 minutes.
• Strain, reduce the liquid cooking for 5 more minutes.
• Heat 2 tablespoon of the butter and stir in the flour, cook for about a minute, stirring, then add the milk gradually, stirring all the time to avoid lumps.
• Season with salt and white pepper, add the sliced mushrooms and simmer for about 10 minutes longer; then add the sherry and finally the scallops and fish.
• When hot, transfer to an oiled 2 quart ovenproof dish and cover with mashed potatoes, making sure they cover the fish right to the edges.
• Dot with the remaining butter sprinkle with paprika and bake in a moderate oven, 350°F, for 20-30 minutes, or until the top is turning brown.
• 04/29/04- I made this again adding 2 sliced scallions and 1/4 cup green peas to the fish just before topping with potatoes.And used vermouth because I ran out of sherry.
• 3?18/11 I made it this yer topped with Recipe #367251.
• I also did add scallions and green peas.

ROASTED SEA SCALLOPS WITH CHIVE POTATO PANCAKE AND CAVIAR-SABAYON SAUCE

Steps:

• To prepare the scallops:
• Place half of shredded potato on a 6x6 piece of parchment paper. Season with salt and pepper. Sprinkle half of the chives and half of the flour on the potato. Place one scallop in center of the potato, then cover scallop with other half of potato, remaining chives, flour and re-season with salt and pepper. Repeat with remaining four scallops.
• In a hot pan, add oil. Lift potato and scallop off parchment paper with spatula and cook in a pan until potato is golden, about five minutes. Flip over and continue to cook another five or ten minutes or until other side is golden. Place on warm serving dish.
• To prepare the caviar-sabayon sauce:
• In a double boiler, mix egg yolk, vinegar, champagne, and salt and pepper. Quickly whisk until volume increases and becomes foamy (about 1 minute). Take off heat. Fold in caviar without breaking eggs.
• Spoon sauce around scallops.

GNOCCHI WITH SCALLOPS

Steps:

• Place the unpeeled potatoes in a saucepan and cover with cold water. Add 2 teaspoons salt, cover and heat to boiling. Simmer over medium heat until tender, about 40 minutes. Drain and peel while hot. Pass through a ricer or food mill to make a high mound in a bowl. Sprinkle the potatoes with 1 cup of the flour and cheese. Make a small crater in the center of the mound and add the egg. With your hand, gradually draw the potatoes around the outside of the mound into the egg and knead to mix, sprinkling with 1/2 cup more flour. Knead dough in bowl until smooth, about 3 minutes.
• Divide dough into 8 equal pieces. Flour work surface and hands, and working with one piece of the dough at a time, roll to a 1-inch-thick rope. (If dough is sticky, sprinkle with additional flour.) Cut rope crosswise into 3/4-inch-wide pieces. Working with one dumpling at a time, dip in flour and press lightly onto a grater or the back of a fork so that a fingertip leaves an indentation. Repeat with the remaining dough.
• Heat a large kettle of water to boiling. While water heats, slice the scallops, yellow squash and zucchini into 1/2-inch rounds and then quarter the rounds from cut side. Place the pieces in a skillet with butter and garlic and sauté over medium-low heat for about 10 minutes.
• When the water comes to a boil, cook the dumplings, in about 4 batches, until they float to the surface; cook for 30 seconds. Remove with a strainer and drain while the next batch cooks. Place the dumplings on a large platter and keep warm.
• To serve: season the scallop mixture with nutmeg, salt and pepper and pour over dumplings. Garnish with lemon and orange zest.

SCALLOPS AND SHIITAKE MUSHROOMS WITH PEA PUREE

Steps:

• While the hot-water tap runs, put the peas in a 1 1/2 quart microwave-safe container. Add 3 tablespoons hot tap water, cover and cook in a microwave oven on high power for 7 minutes.
• Meanwhile, melt 1 1/2 tablespoons of the butter in a large, heavy skillet over medium-high heat. Remove and discard any stems from the mushrooms and thinly slice the caps. Remove the tough, small strip on the sides of the scallops. If necessary, cut the scallops to make them as close to uniform in size as possible.
• Raise the heat under the skillet to high and add the scallops. Cook for 1 1/2 minutes, turning once halfway through. Add the mushrooms and cook for 2 minutes. Add the herbes de Provence, vermouth and salt and pepper to taste. Cook for 3 minutes while you coarsely chop the chives. The mushrooms will be just wilted and the scallops lightly browned.
• Put the cooked peas and their liquid in a food processor with the remaining 1 1/2 tablespoons of butter and salt and pepper to taste, and puree. To serve, ring a serving platter with the puree and put the scallops and mushrooms in the middle. Sprinkle with the chives.