Seared scallops with potato gnocchi,crisp sage and capers
20 pieces gnocchi (see recipe below)
50ml olive oil
300g fresh scallops
salt and pepper
50g unsalted butter
2 Tbsp small capers, rinsed well and drained
½ cup sage leaves
juice of 1 lemon
serves 4
Preheat oven to 180degC. Place 20 pieces of gnocchi in a hot, ovenproof non-stick frying pan with half the olive oil. Avoid stirring the gnocchi in the pan to prevent damaging the crust. When gnocchi is nicely coloured, turn over and cook for a further minute before turning out on to a baking paper-lined tray.
Place gnocchi in oven for four minutes.
Wipe the frying pan with absorbent kitchen paper, season scallops with a little salt and pepper and heat the remaining olive oil in the frying pan over a high heat before searing scallops for 20 seconds on each side.
Remove from pan and reserve in a warm place. Add butter to the pan and heat until it starts to turn dark brown.
Add capers and sage leaves and fry until crisp. Remove from heat and add lemon juice. Divide gnocchi and scallops between four plates, dress with the sage and caper butter and serve immediately.
Potato gnocchi
500g Agria potatoes
salt and pepper
ground nutmeg
½ free-range egg, beaten
25g Parmesan, ground
75g strong flour
serves 4
Wash and boil potatoes with the skins on until just cooked. Drain and peel with a paring knife while still hot. Mash or pass potatoes through a mouli and make a well in the centre. Season with salt, pepper and nutmeg then add egg, Parmesan and flour and mix together lightly to form a soft dough.
It is important not to overwork the mixture. Divide dough in half and roll out, on a floured surface, into two 2cm-thick lengths. Cut dough on the angle into 2cm lengths using a sharp knife or dough scraper. For a clean cut, sprinkle a little flour over the dough before cutting.
Cook gnocchi in small batches in a large pot of boiling salted water. The gnocchi will sink, but rise to the surface when almost cooked. Cook for 1 minute after gnocchi rises and remove with a slotted spoon. Chill in iced water. Remove gnocchi, drain and toss in olive oil to prevent them from sticking together.
Tip: Peel potatoes when they are still hot or they will become gluey when mashed.
• Recipe from Riverstone Kitchen: recipes from a chef's garden by Bevan Smith
