This dish was a marriage of 2 ideas from myself & Tony O’Neill, it brings the best of Coppi & Il Pirata restaurants together to create something absolutely delicious. Fresh Gnocchi is sauteed until lightly browned then the addition of fresh queen scallops, sweet prawn tails, shellfish bechamel & fresh tarragon before being baked gently with fresh breadcrumbs.
Ingredients: (Serves 2)
2 Servings of Potato Gnocchi
1 Medium Shallot, Diced
1 Stick of Celery, Diced
1 Clove of Garlic, Crushed & Chopped Finely
1 Sprig of Fresh Thyme, Picked
1 Bulb of Fennel, Diced
120g Queen Scallops (Coral Removed, Reserved For Sauce)
120g Portavogie Prawn Tails
1 Glass White Wine
50g Salted Butter
25g Plain Flour
250mls Single Cream
1 Tb Sp Finely Chopped Tarragon
1 Tb Sp Lemon Juice
2 Tb Sp Fresh Breadcrumbs
- Heat a wide based pot over a medium heat, add 1 tb sp vegetable oil, shallot, garlic, fennel, celery & thyme.
- Cook for 8-10 mins until softened but not coloured, add scallop corals, butter & cook for a further 6-8 mins.
- Add flour & stir until a paste is formed (1-2mins), add white wine & allow to cook gently until the sauce comes together.
- Add cream and lower heat to a gentle simmer & continue to stir every 5 mins for 20-30 mins until the flour has cooked out.
- Season lightly & remove from the heat, Pass the sauce through a sieve pressing all the juices out of the corals & vegetables.
- Preheat oven to 180 degrees, heat 1 tb sp oil in a wide non stick sautee pan, once hot add gnocchi and cook until lightly coloured, add sauce & stir until incorporated with the gnocchi.
- Bring to a gentle boil then scatter over prawns, scallops & tarragon, continue to cook for a further 1-2mins until seafood begins to cook then add lemon juice.
- Sprinkle over a little breadcrumbs to coat & place in the oven for 8-10mins until golden.