Roasted Sea Scallops With Potato Gnocchi Peas And Mushrooms Recipes

Steps:

• Melt butter in a medium pan over medium heat. Add mushrooms, cumin, and pepper. Saute until mushrooms are lightly browned, about 5 minutes.
• Add onion and garlic; saute until translucent, about 5 minutes. Add scallops; cook and stir until opaque, about 3 minutes. Remove from heat.

Steps:

• In an ungreased 3-qt. baking dish, combine the first seven ingredients. Bake, uncovered, at 400° for 10 minutes or until bubbly., Stir in scallops. Bake 15 minutes longer or until scallops are firm and opaque. Serve with rice if desired.

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.

Steps:

• Melt a knob of butter in a frying pan. Once sizzling, add the mushrooms and fry for just a min or two before adding the spinach. Cook on a high heat for about 1 min, allowing the leaves to wilt and soften. Drain the leaves and mushrooms in a sieve or small colander set over a bowl, pressing them gently in the sieve to release the juices (the juices will provide the base for the sauce, so don't discard them). Keep warm to one side.
• Heat the oil in a separate clean frying pan. When very hot, add the scallops. Sauté for a couple of mins without disturbing them at all, then add a knob of butter to the pan. Turn the scallops, season with salt and pepper, then baste with the sizzling butter. Continue to cook for a further couple of mins until the scallops are ready.
• While sautéing the scallops, return the saved spinach juices to the pan the spinach and mushrooms were cooked in, then whisk in the remaining knob of butter to create the sauce. Season with salt and pepper and a grating of nutmeg.
• Now finish in style: Arrange spinach and mushrooms on plates or in bowls, sit the scallops on top, then spoon the nutmeg spinach sauce around.

Steps:

• Pluck off the ends of the peas and discard.
• Place peas in a saucepan, cover with water and add salt. Bring to a boil, drain and set aside.
• In a large nonstick skillet or wok, heat olive oil over high heat. Add snap peas and red peppers and cook, stirring and tossing, for 2 minutes. Add scallops and salt and pepper. Cook for one minute, stirring and tossing. Add shallots, garlic, vodka, lemon juice, cream and the coriander. Cook and stir for about 3 minutes or until scallops are heated through. Do not overcook. Serve immediately.

Steps:

• Melt 4 tablespoons butter in large nonstick skillet over medium-high heat. Add mushrooms; sauté until golden brown, about 12 minutes. Season to taste with salt and pepper. Remove from heat. Cover with foil to keep warm.
• Heat oil in heavy large skillet over high heat. Sprinkle scallops with salt and pepper. Add to skillet and cook until just opaque in center, about 2 minutes per side. Transfer to plate. Tent with foil to keep warm. Add 1/2 cup water, lemon juice, soy sauce and curry to same skillet; bring to boil, scraping up any browned bits. Boil until reduced to 1/3 cup, about 2 minutes. Remove from heat. Add 6 tablespoons butter, 1 piece at a time, whisking just until melted and smooth. Season to taste with salt and pepper.
• Divide mushrooms among 4 plates. Top with scallops. Spoon sauce over. Sprinkle with parsley and serve.3.

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.

Steps:

• Heat the oven to 425 degrees. On a sheet pan, toss together the mushrooms, gnocchi, 5 tablespoons olive oil, scallions and shallot. Season with salt and pepper, shake into an even layer, and roast without stirring until the gnocchi and mushrooms are golden and crisp, 20 to 25 minutes. Add the spinach and remaining tablespoon of oil, season with salt and pepper, and stir to combine. Spread in an even layer, then return to the oven to roast until the spinach is tender, another 5 to 7 minutes.
• Meanwhile, in a small bowl, stir together the mustard, horseradish and honey until combined. Season with salt and pepper.
• Add the butter and half the sauce to the sheet pan, and stir until melted and glazy. Eat with the remaining sauce on the side.

Steps:

• CHUTNEY: In a large frying melt butter, until it starts to brown. Add onions and cook until translucent. Add wild blueberry juice, maple syrup, port, salt and pepper. Bring to a boil then let reduce until as little liquid as possible remains without sticking to the pan.
• SEARED SCALLOPS: In a hot skillet with olive oil sear scallops, depending on size, for about one minute on each side until the scallop starts to slit on its side. Larger scallops require more cooking time. Serve on toast point, with Caramelized Blueberry Onion Chutney. Garnish with sea salt.