Please enjoy another recipe created by Michael’s On East Executive Chef Jamil Pineda! This dish is regularly featured on the award-winning Restaurant’s dinner menu and will be offered on the 2017 holiday menu for Thanksgiving, Christmas Eve, Christmas Day and New Year’s Eve at Michael’s On East!
Pan-Seared Jumbo Diver Scallops
Gnocchi, Lobster & Sage Brown Butter
For the Scallops
3 U-10 dry-packed sea scallops
1 oz blended oil
2 tablespoon roasted butternut squash
½ lobster tail and one claw, tail chopped into 3 pieces
4 tablespoon butter
½ tablespoon diced shallots
1 crumbled amaretti cookie (we suggest simply purchasing this ingredient)
½ tablespoon chiffonade fresh sage
1 tablespoon julienne snow peas
½ cup gnocchi
In a medium saute pan over medium high heat, sear scallops until golden brown. Flip and continue cooking until just translucent inside.
At the same time, in another sauté pan, heat the butter until it begins to turn brown, add shallots, roasted squash, and then sage. Set aside until the dish is ready to be plated.
For the Roasted Butternut Squash
1 butternut squash, peeled, and diced
2 tablespoon blended oil.
Salt and pepper to taste
Toss squash in a bowl with the oil, and salt and pepper.
Place on roasting pan and roast in 350-degree oven till soft. Cool and reserve. Set aside until the dish is ready to be plated.
For the Gnocchi
1 ½ pounds russet potatoes
1 cup flour
¼ cup canola
Boil the whole potatoes until they are soft (about 45 minutes). While still warm, peel and pass through vegetable mill onto clean pasta board.
Set three quarts of water to boil in a large pot. Setup an ice bath with three cups ice in a bowl and three cups water near boiling water. Make well in center of potatoes and sprinkle all over with flour, using all the flour. Place egg and salt in center of well and using a fork, stir into flour and potatoes, just like making regular pasta.
Once the egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another four minutes until the ball is dry to touch.
Roll baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces. Flick pieces off of fork until dowel is finished. Drop these pieces into boiling water and cook until they float (about 1 minute). Meanwhile, continue with remaining dough, forming dowels, cutting into 1-inch pieces and flicking off of fork.
As gnocchi float to top of boiling water, move them to ice bath. Continue until all the gnocchi has been cooled off. Allow to sit several minutes in bath and drain from ice and water. Toss with canola oil and set aside until the dish is ready to be plated.
To Finish and Plate
Drop gnocchi into boiling water to heat for 15 seconds, add to sauté pan, add lobster and toss in pan to heat through. Season with salt and pepper to taste.
Place gnocchi and lobster mixture in center of plate, arrange the scallops in a tri-star around gnocchi and sprinkle on the crumbled amaretti. Garnish with the snow peas and serve!