Posted by Jessica H. on September 17, 2014
- Jessica Hammonds' love for cooking stems from her even greater love, eating. When not supervising grow house activities at Everything Mushrooms, she spends her time catering for clients around town as head bbqnista at Organicism Farms and Foods and chef-collaborator in the Moveable Feast Supper Club. Her experience farming mushrooms complements a bold and adventurous culinary style focusing on fresh, local ingredients. Check this space often for tasty mushroom recipes, preparation suggestions, and advice on how to get the best from your shrooms.
Whoa, did this summer ever fly! It shocks me sometimes to realize how quickly time can go by, but even more shocking was my realization that chanterelle season was almost over, and I HADN’T EATEN ANY! Well, let me tell you, that fact chilled me to my very bones. Fortunately, a local forager, who must have psychically tuned into my lack-of-chanterelle-blues, brought us a late season batch of these apricot colored beauties.
Oh, happy day! Oh, joy! Trust me, a lot of excited jumping up and down occurred. It was time to focus and get myself and my mushrooms into the kitchen. Then, of course, came the torture of deciding WHAT TO MAKE.
Knowing this was likely the only time this season that I would get to encounter these magnificent creatures, I wanted to treat them specially. You know, show them how much I love them and all that. Well for me, nothing says love like fresh scallops and gnocchi. Add chanterelles, and we are talking happily ever after.
This dish can be as simple or as difficult to make as you want it to be. As I like to do things the hard way, and had help from my friend and co-worker Zak, we decided to make our gnocchi by hand. We used Martha Stewart’s recipe since she a goddess of, well, most everything domestic. You can find her recipe for potato gnocchi HERE. If you are feeling less insane/frisky than we were, you can buy pre-made gnocchi in the pasta aisle of most grocery stores.
We wanted to really showcase the chanterelle flavor as the main component of the dish. Gnocchi is a perfect flavor carrier and we decided to keep the scallops super simple as well. Just a bit of salt and pepper, and onto the hot grill they went. I mean, grilled scallops? You really can’t go wrong there.
For our beautiful, gorgeous, wonderful smelling chanterelles, we roughly chopped them and sauteed them with olive oil, pepper, and a little “flaky red” as Zak calls it (crushed red pepper flakes). This preparation perfectly highlights the already slightly peppery, apricot-y flavor of these glorious mushrooms. Cook them till slightly crunchy and they taste like earthy heaven.
To serve, simply place the grilled scallops on top of the cooked gnocchi then top liberally with those tasty, tasty chanterelles. Mmmm, chanterelles, we can’t wait to see you again next season (although don’t worry, in the meantime, you can use dried chanterelles).
Gnocchi with Grilled Scallops and Chanterelles:
Serves 4-5 people
In a large pot, bring water to a boil. Add gnocchi and cook until gnocchi floats to the surface. About 2-3 minutes.
While gnocchi cooks, roughly chop chanterelles. Add butter or oil (or both if you want) to a saute pan and melt. Add chanterelles and cook until water is released and mushrooms are just beginning to crisp up a bit. About 5 minutes. Season to taste with salt, pepper, and flaky red.
As everything else cooks, lightly pat dry the scallops and season with a bit of salt and pepper. Place on a hot grill and cook about 2-3 minutes on each side.
To assemble, place cooked gnocchi in a serving dish. Place scallops on top of gnocchi and cover with cooked chanterelles. Enjoy.