Recipe - Pan-Fried Scallops With A Potato Crust On Pepperonato With P

GNOCCHI
1 l Milk
50 g Butter
250 g Fine semolina
30 g Grated parmesan
2 Eggs
Salt
Ground nutmeg

TOMATO SAUCE
50 g Onions; chopped
50 ml Extra virgin olive oil
100 ml Chicken stock
1 tablespoon White wine vinegar
10 g Salt
30 g Sugar
5 g Freshly ground black pepper
1 Sprig Rosemary and thyme
1 Bayleaf

MUSHROOMS
400 g Portobello mushrooms; (flat
mushrooms), up
; to 500
Salt and pepper
Oil for grilling

BASIL OIL
100 ml Extra virgin olive oil
10 g Fresh basil

For the semolina Gnocchi, heat the milk with the butter and add a pinch of
salt and nutmeg. When at boiling point, add the semolina and stir
continuously with a wooden spoon while on medium heat, until the mixture
comes loose off the sides and bottom of the saucepan. Take off the heat and
add the parmesan cheese and the eggs and mix well. Check seasoning.
Immediately turn the Gnocchi mix into a well oiled baking tray of 12x6
inches and spread with a spatula until completely even and flat. This has
to be done at great speed as the semolina mix sets very quickly. Set aside
and cool.

For the tomato sauce, sweat off the onions in the oil, add the tomatoes,
chicken stock and the rest of the ingredients, cook on a low heat for half
an hour remove the Rosemary, thyme and bayleaf and blend with a hand
blender until the sauce is smooth and fine. Set aside.

Check the mushrooms for dirt, if necessary clean and remove the stalks. Do
not wash. Season with salt and pepper and grill on a griddle with a sprig
of Rosemary and thyme and set aside.

For the basil oil, gently heat up the olive oil with the basil leaves to
blood temperature, chop the basil with the hand blender and pass the oil
through a piece of muslin or fine sieve to collect the oil. Part of the
basil puree can be used for the tomato sauce, if preferred, otherwise it
can be used for a pasta dish the following day.

Take the cold semolina mix, cut into triangles of 21/23 inches. Fry on
both sides in a nonstick pan with oil and a little butter until golden
brown and sprinkle with additional parmesan cheese. To dress the dish, put
a small ladle of hot tomato sauce into a large soup plate, place six pieces
of semolina Gnocchi in a circle, arrange four or five pieces of grilled
mushrooms in the centre on the top of the semolina Gnocchi and drizzle some
basil oil over the top. Serve immediately. Additional parmesan cheese can
be served on the side.

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