Sweet Potato Gnocchi with Seared Sea Scallops and Orange Beurre Blanc
A Collaboration with Chef Michele Grillo and F/V Isabel and Lilee
What You Need
- 2-3 medium size sweet potatoes or yams
- 1 egg
- 1 cup all-purpose flour and additional flour on the side for preparation
- 1 teaspoon salt
- 1-2 Tablespoons sugar, optional
- 1-2 lbs. sea scallops
- 1-2 lbs. shrimp, optional
- 2-3 fresh medium size oranges, any kind, remove the rind and place the segments with juice into a bowl and set aside.
- 1 fresh lemon, optional
- 1 ½ sticks butter, salted
- ½ cup dry white or rose wine, can use 2-3 Tablespoons vinegar in place of wine
- Fresh basil chiffonade
- Medium size pot for boiling water
- Medium to large skillet or frying pan
Preparation
Wrap the sweet potatoes in foil and place in hot oven, approximately 450 degrees, for about 30-60 minutes until soft and thoroughly cooked inside. I usually prick with a knife to determine doneness. Remove and let cool before taking off the skin. When cool, the skin should peel right off.
Place sweet potato mixture into a bowl, add 1 egg and mix. Add 1 cup of flour and 1 teaspoon salt. Can also add additional herbs, pesto sauce or other seasonings. To make the sweet potato mixture a little sweeter to pop the flavor, add 1-2 Tablespoons granular sugar. Mix all the ingredients together by hand or in a food processor with a paddle or dough hook. The dough should be sticky so flour your work surface with the additional flour on the side and flour your hands. Take half of the dough and roll into a ball with the flour and then with both hands roll out to resemble an exceptionally long hot dog. Cut the rolled log into 1-inch pieces and place onto floured tray to prevent sticking together.
Place 1-2 quarts water to boil. Water should be salted. Carefully, with a slotted spoon, gently add the gnocchi to boiling water and cook 5-7 minutes. Gnocchi will rise to the top. Once cooked remove with slotted spoon to a frying pan or drain into a colander.
In a skillet or frying pan, add ½ stick butter or ¼ cup, and place heat on high. Add the boiled gnocchi and fry until golden, about 5 minutes. Remove and place into your serving dish or platter.
In same frying pan, add ½ stick of butter and continue with high heat setting, fry the Sea Scallops and shrimp, if using until cooked on each side. This should only take a few minutes, do not overcook. Remove to the place on top of the gnocchi. In the same skillet, add ½ cup wine or vinegar, on high heat, reduce until almost evaporated. Add orange segments with juice, remaining ¼ cup of butter or ½ stick and stir to emulsify about 2-3 minutes. Add the basil and pour the sauce over the scallop gnocchi mixture and serve.