Portavogie Prawn & Scallop Gnocchi Gratin, Shellfish Cream & Tarragon

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

Method

  1. Heat a wide based pot over a medium heat, add 1 tb sp vegetable oil, shallot, garlic, fennel, celery & thyme.
  2. Cook for 8-10 mins until softened but not coloured, add scallop corals, butter & cook for a further 6-8 mins.
  3. Add flour & stir until a paste is formed (1-2mins), add white wine & allow to cook gently until the sauce comes together.
  4. 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.
  5. Season lightly & remove from the heat, Pass the sauce through a sieve pressing all the juices out of the corals & vegetables.
  6. 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.
  7. 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.
  8. Sprinkle over a little breadcrumbs to coat & place in the oven for 8-10mins until golden.

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