Text 12554, 94 rader
Skriven 2014-04-24 16:09:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: pessimism 547
=====================
 -> This obliquely reminds me of the cartoon (from quite a number
 -> of years ago) that shows some demon with a pitchfork in a
 -> flaming place, the caption "hey, boss, what do we do with
 -> everyone who got here by eating meat on Friday?"
 RH> Feed 'em plain tofu!

But plain tofu can be very good, especially when intense
heat is applied to it.

Now that I recall it, the caption was the somewhat more
succinctly "hey, boss, what do we do with everyone who
ate meat on Friday?"

Roasted scallops with gnocchi, peas, and morels
cat: shellfish, pasta, starter, actually quite decent
serves: 4

4 lg sea scallops
1 c fresh shelling peas
1/2 c morel mushrooms
1 sm russet potato
3 Tb canola oil
2 ts melted butter
2 egg yolks
1 c all-purpose flour
8 Tb olive oil
2 Tb cold butter
1 Tb fresh lemon juice
1/2 c cold water
salt and pepper to taste

Roasted sea scallops with potato gnocchi, English peas,
and morel mushrooms

For the gnocchi. Bake the russet potato in a 350F oven
until fully cooked, 35-40 min. Remove the peel from
the potato and put the flesh through a food mill while
still warm. 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, adding more flour a little at a
time. Add flour until the mixture is moist, but not
sticky. Gently roll the dough into a long cylinder
until it has the diameter of a nickel (M says a dime).
Cut the dough into 1" pieces with a butter knife.
Pinch the uncut side and place on a floured pan. Each
piece should resemble a pillow in shape.

Cook the gnocchi in simmering salted water until they
begin to float. Transfer to ice water for 2 min.
Remove from the ice water and coat with the olive
oil. Gnocchi should be refrigerated until needed.

For the pea puree. Shuck and blanch the peas in
boiling water for about 45 sec. (Salted water
should always be used when blanching vegetables.)
The peas should be soft but not mushy. English peas
are more commonly known as shelling peas or garden
peas. After the peas have blanched, transfer them
directly into ice water, and remove from the water
when cool. Place all but 1/4 c of the cooked peas
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.

For the morel mushrooms. In a medium saute pan,
melt 1 Tb butter. 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.

Put the whole peas, gnocchi and mushrooms into a
small saute pan with 1 Tb of butter and gently
warm. Warm the pea puree in a saucepan over low
heat. Meanwhile, heat a saute 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 3 min;
flip over and cook for 1 more min. Squeeze 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.

Jeremy Sewall, Great Bay, Boston (closed)

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