Chef Kyle Wright of McCoy's shares the recipe for their Seared Scallops with Pumpkin Gnocchi.
See more at www.kcrestaurantweek.com.
Seared Scallops with Pumpkin Gnocchi, Brown Butter, Wild Mushrooms, Spinach and Vermouth Cream
Ingredients:
U-10 Scallops - 3 each
Pumpkin Gnocchi - 6 oz
Brown Butter - 2 oz.
Wild mushrooms - 4 oz.
Vermouth Cream Sauce - 3 oz.
Instructions:
Sear scallops in a hot sauté pan, on 1 side until brown and caramelized, then flip the scallops and cook for an additional minute or so. In another pan, toast the pumpkin gnocchi until brown and crispy. Sauté together the mushrooms and spinach. Then toss together the mushrooms and spinach with the pumpkin gnocchi and brown butter. Plate the gnocchi mixture in the center of the plate and place the scallops around it. Dress the scallops each with a little bit of Vermouth cream sauce. Garnish with chopped parsley.
