Recipe courtesy of Chef Jamil Pineda, Michael’s on East.

Pan-Seared Jumbo Diver Scallops with Housemade Gnocchi, Lobster & Sage Brown Butter

For the Roasted Butternut Squash

1 Butternut Squash, peeled and diced

2 Tablespoons Blended Oil

Salt and Pepper to Taste
Preheat oven to 350 degrees. Toss squash in a bowl with the oil, salt and

pepper. Place on roasting pan and roast until soft, approximately eight

minutes. Cool and reserve.

For the Gnocchi

1 ½ lbs Russet Potatoes

1 Cup Flour

1 Egg

Pinch Salt

¼ Cup Canola

Boil the whole potatoes until they are soft, about 45 minutes. While still

warm, peel and pass through vegetable mill onto clean pasta board.

Boil three quarts of water in a large spaghetti pot. In a mixing bowl, add

three cups of ice and three cups of cold water.

Sprinkle the potatoes with the flour, using all the flour and form a mound

with a depressed center. Place egg and salt in center of well and using a fork,

stir into flour and potatoes, just like making normal pasta.

Once egg is mixed in, bring dough together, kneading gently until a ball is

formed. Knead gently for an additional four minutes until the ball is dry to

touch.

Break into pieces and roll baseball-sized balls of dough into 3/4-inch

diameter dowels and cut dowels into 1-inch long pieces. Flick pieces off

of fork until dowel is finished. Drop these pieces into boiling water and

cook until they float, approximately one minute. Meanwhile, continue with

remaining dough, forming dowels, cutting into 1-inch pieces and flicking off

of fork.

As gnocchi float to top of boiling water, remove them to ice bath. Continue

until all have been cooled off. Let sit several minutes in bath and drain from

ice and water. Toss with 1/2 cup canola oil.

For the Scallops

3 u-10 Dry Diver Sea Scallops

1 oz Blended Oil

2 Tablespoon Roasted Butternut Squash

½ Steamed or Cooked Lobster Tail and 1 Claw, tail chopped into 3 pieces

4 Tablespoons Butter

1/2 Tablespoon Shallots, diced

1 Crumbled Amaretti Cookie

½ Tablespoon Fresh Sage, chiffonade

½ Cup Gnocchi

Micro Greens to Garnish

In a sauté pan over medium high heat, sear scallops until golden brown,

approximately two minutes. Flip the scallops and continue cooking until just

translucent throughout.

Boil water in a saucepan; drop gnocchi into boiling water and boil for 15

seconds. Strain and set aside.

In a second sauté pan, heat the butter until it begins to brown, add shallots,

roasted squash, and then sage. Stir in gnocchi to sauté pan, add steamed

lobster and toss in pan to heat through. Season with salt and pepper to taste.

To Plate

Place gnocchi and lobster mixture in center of plate, arrange three scallops in

a triangle around the gnocchi, sprinkle on the crumbled amaretti and garnish

with micro greens.