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

Name: Potato Gnocchi in Lemon-Butter Sauce with Scallops and Sea Urchin
Yield: serves 4
Ingredients: 1 pound russet potatoes (about 2 large potatoes); 1 egg; 1 egg yolk; 1/3 cup grated Parmesan cheese; 1/2 tablespoon extra-virgin olive oil; 2 teaspoons kosher salt; 1 1/4 cups all-purpose flour, plus more for dusting; 2 tablespoons extra-virgin olive oil; 8 ounces bay scallops, trimmed; 2 tablespoons unsalted butter; 1/2 cup grated Parmesan cheese; 1/2 cup spring peas (thawed if using frozen); Pinch each of salt and pepper; 20 pieces sea urchin; 4 tablespoons (1/4 cup or 1/2 stick) unsalted butter; 2 tablespoons lemon juice; 2 tablespoons minced parsley; Pinch each of salt and pepper

December 9, 2011

Sea urchin, or uni in Japanese, is a favorite delicacy back home, one that can be enjoyed raw or mixed as a dressing for seafood. I love the creamy, rich texture and sweet flavor of sea urchin combined with the lemony butter sauce of this gnocchi dish. You can prepare the gnocchi ahead of time, if you’d like. Just toss it with 1 tablespoon olive oil and refrigerate for up to 5 days or freeze for up to 1 month.

Recipe notes

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