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Pan-Seared Diver Scallops with Sweet Potato Gnocchi

(Serves 4)


1-2 sweet potatoes or 1 Carolina yam (approx. 12 oz.)
4 oz. all purpose flour
1/2 tsp. “kosher” salt
Pinch of pepper
1 egg
1lb. (approx.) of large, dry sea scallops (or 20 pieces)
1/3 cup cheffonade (chopped arugula or spinach)
4 oz. chopped mushrooms (white, shiitake and porcini – sliced thin)
2 oz. olive oil
1/2 oz. white truffle oil
1 clove of garlic
1 tbsp. butter
1/2 cup water or stock
1oz. wine
1tbsp. parsley
Grated parmesan cheese


For Pasta:
Microwave* (or cook in water) the sweet potato “in its jacket” (or unpeeled) and let it cool. Peel and mash it with a fork. Add salt and pepper to taste, flour and egg and knead together to form a delicate dough. Pasta will be sticky so dust with flour as needed. Cut into strips and roll. Then cut into bite-sized nuggets. Pasta may be held for service or cooked in water and reserved until needed.
* Microwaving the potato helps to remove moisture so less flour may be used, resulting in a softer, delicate dumpling.

For Scallops:
Dry the scallops on paper towels and season with salt and pepper to taste. Roll in flour and pan-sear in a hot pan until golden on the outside but medium rare on the inside. Reserve until needed.

For Final Dish:
Saute mushrooms in olive oil and butter until lightly browned (approx. 2 minutes). Add salt, pepper, garlic and parsley. Saute further until aromatic and light brown. Add stock (or water), wine and gnocchi and toss together to warm thoroughly. Add chopped arugula, parmesan cheese and drizzle with white truffle oil. Divide amongst 4 plates. Divide the scallops into a star pattern around the gnocchi and serve at once.

We recommend a Sauvignon Blanc, Pinot Grigio or a mild Chardonnay to complement this dish.

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