Ingredients

• 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

Instructions

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.