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, i decided to make gnocchi by hand with some help from Martha Stewart. If you are feeling less insane/frisky than me, you can buy pre-made gnocchi in the pasta aisle of most grocery stores. I wanted to really showcase the chanterelle flavor as the main component of the dish. Gnocchi is a perfect flavor carrier and I decided to keep the scallops super simple as well.
1.In a large pot, bring water to a boil. Add gnocchi and cook until gnocchi floats to the surface. About 2-3 minutes.
2.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.
3. 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.
4.To assemble, place cooked gnocchi in a serving dish. Place scallops on top of gnocchi and cover with cooked chanterelles. Enjoy.
1 lb. cooked gnocchi (see link to homemade recipe above)
2 lb. fresh scallops
¼ lb. fresh chanterelles (roughly chopped) OR 2 oz. dried chanterelles (rehydrated)
3 cloves garlic, diced
salt, pepper, and flaky red (crushed red pepper) to taste