Potato Gnocchi in Lemon-Butter Sauce with Scallops and Sea Urchin - potatoes

Method

• To make the gnocchi, preheat the oven to 425F.
• Use a fork to poke holes in the potatoes, then put them on a baking sheet.
• Roast the potatoes in the oven until very soft, about 2 hours.
• Remove from the oven and let cool at room temperature for 15 minutes, or until just cool enough to handle.
• While the potatoes are still hot, carefully cut them in half and use a spoon to scoop out the insides.
• Discard the skins.
• Grind the potatoes through a ricer or mash with a handheld potato masher until no lumps remain.
• Use a rubber spatula to stir in the egg, egg yolk, Parmesan cheese, olive oil, and kosher salt.
• With your hands, slowly mix in the 1 1/4 cups flour until well combined.
• Divide the dough into 4 pieces.
• Roll 1 piece of dough on a lightly floured surface into a long, 1/2-inch-thick rope.
• Gently pinch one end of the dough with your thumb and forefinger, and cut.
• The piece will resemble a small pillow.
• Keep pinching and cutting the dough into 1-inch-long pieces and place them on a large plate dusted with flour.
• Repeat the process with the remaining 3 pieces of dough.
• Prepare an ice bath, then place a large pot of salted water over high heat and bring to a boil.
• Add one-fourth of the gnocchi to the boiling water and slightly decrease the heat.
• Simmer the gnocchi for 1 1/2 to 2 minutes, or until they float to the surface, then remove the gnocchi and submerge them in the ice bath for 30 seconds.
• Drain the gnocchi and set aside on a plate.
• Repeat until all the gnocchi are cooked through and cooled.
• To prepare the scallops, peas, and sea urchin, set a saute pan over high heat.
• Pour the olive oil into the pan and when it just begins to smoke, carefully add the scallops.
• Cook for 20 to 30 seconds, or just long enough for the bottoms of the scallops to caramelize and turn golden brown.
• Flip the scallops over and cook on the other side for 30 seconds.
• Remove the scallops and set them on a plate.
• Cover to keep warm.
• Add the butter to the saute pan and set over high heat.
• Once the butter melts, add the gnocchi and mix well.
• Cook for 1 minute, then stir in the Parmesan cheese and spring peas.
• Add the sauteed scallops and season with the salt and pepper.
• Toss all the ingredients together and remove the pan from the heat.
• Divide the gnocchi and scallops among 4 plates.
• Top each with 5 pieces of sea urchin and set aside.
• To prepare the sauce, return the saute pan to high heat and add the butter.
• Once the butter just begins to turn brown, stir in the lemon juice, then the parsley and salt and pepper.
• Pour the sauce over the gnocchi and serve.