Credit: cinderellasapron.com
Ingredients
- For the Parisian Gnocchi:
- 1 cup water
- 1 stick butter
- 1 teaspoon salt
- 1 and 1/4 cups flour
- 1/2 cup parmesan chceese
- 1 Tablespoon dijon mustard
- 3 large eggs
- 2 Tablespoons fresh basil, chopped
- 1 teaspoon garlic powder
- For the Lemon Truffle Cream Sauce:
- 1 large clove of garlic, minced
- 1 lemon, zested and juiced
- 1 cup heavy cream
- 1 cup peas
- 1/4 pound prosciutto, chopped
- 1/2 cup parmesan cheese
- pinch truffle powder (to taste)
- salt and pepper to taste
- Sea Scallops, about 4 per person depending on size
Directions
To Make the Parisian Gnocchi:
(I prefer to make these the day before, or even a few days before, to make this dish even faster and simpler to put together. )
Combine the water, butter, and salt in a medium pot over medium heat. Bring to a boil, and stir in all of the flour at once. Using a wooden spoon, stir the dough for a few minutes until the flour is incorporated and it becomes a ball. It should be steaming hot.
For ease, transfer to a stand mixer. (You can also continue mixing these together in the pot itself if you prefer). Turn the mixer onto medium low speed, and add in the parmesan cheese and Dijon mustard. Add the eggs in, one at a time until incorporated fully. Stir in the basil and garlic powder by hand, and transfer to a piping bag or zip top storage bag. Let rest for 15 minutes.
Line a sheet pan with parchment paper, and cut a 1 inch hole in the piping bag. Pipe lines of the dough onto the sheet pan. (This does not have to be perfect-we will be cutting them into little gnocchi!). Place the sheet pan in the freezer and allow to harden (about 3 hours). Once mostly frozen, cut into 1 inch pieces to form the gnocchi. You can now add them to a storage bag or container, and freeze for over a month, or you can move on to boiling them.
When ready to cook, bring a large pot of water to a boil with a Tablespoon of salt. Add the gnocchi, and when they float to the top, cook them an additional 3-5 minutes, or until they feel firm to the touch (they will still feel slightly sticky on the outside). Toss in the sauce and serve!
To Make the Lemon Truffle Cream Sauce:
Heat a drizzle of oil in a large skillet over medium heat. Add in the garlic and prosciutto, cooking until the garlic is golden and prosciutto is slightly crispy. Pour in the heavy cream, making sure to stir frequently so the cream doesn’t break. Add in the lemon zest, lemon juice, peas, truffle seasoning, parmesan cheese, and salt and pepper to taste. Cook, stirring until thickened slightly. Once the gnocchi are cooked, transfer them right into the sauce with a slotted spoon. If you get some pasta water in there, that’s a good thing, as it will help thicken the sauce. If you want to keep this warm while making the scallops, place the pan in the oven (if oven safe!) at the lowest temperature you can (usually 150 degrees F).
To cook the scallops: Heat a skillet over medium high heat with a thin coating of oil in the pan. You want this pan to be very hot, but not smoking. Pat the scallops dry with towels, and season with salt and pepper. Place in the pan, and don’t touch them for 2-3 minutes. They will release from the pan when they have developed a crust and are ready. Flip, and cook an additional 2 minutes.
* If you’re nervous about the scallops sticking, a non stick pan is wonderful for cooking scallops. I need a new one, otherwise I would have used a non stick for sure!*
Serve the scallops directly on top of the gnocchi in cream sauce, and enjoy immediately! 
cinderellasapron 
