Spiceology Black & Bleu Scallops with Mushroom Gnocchi

How to Make Spiceology Black & Bleu Scallops with Mushroom Gnocchi

1. 1

   Step 1: Sear mushrooms and brown gnocchi

   Heat a large skillet over medium-high heat and add 3 tablespoons of the butter. Add sliced cremini mushrooms and minced garlic, season with a pinch of salt & pepper, and sauté until mushrooms are deeply browned, about 6–8 minutes. Add the gnocchi and cook, stirring occasionally, until the gnocchi is golden on several sides, about 4–5 minutes; transfer the mixture to a bowl and keep warm.

   For this step

   • 1 lbPotato gnocchi
   • 10 ozCremini mushrooms, sliced
   • 3 clove(s)Garlic cloves, minced
   • 1 tspSalt & pepper
   
2. 2

   Step 2: Build the cream sauce for the gnocchi

   Lower the heat to medium and return the skillet to the stove; add the remaining butter and pour in the heavy cream. Stir and simmer until the cream thickens slightly, about 2–3 minutes, then return the mushroom-gnocchi mixture to the pan and toss to coat in the sauce. Adjust seasoning with a little additional salt & pepper if needed and keep warm on very low heat.
   
3. 3

   Step 3: Prepare and sear the scallops

   Pat scallops very dry with paper towels and remove the small side muscle if present. Season both sides generously with RUB PRIME STEAK and a light sprinkle of salt & pepper. Heat a second heavy skillet over high heat until smoking-hot, add a tablespoon of butter, then add scallops spaced apart and sear without moving for 1.5–2 minutes per side until a deep crust forms and centers are just opaque; transfer scallops to a plate.

   For this step

   • 1 1/4 lbSea scallops
   • 1 1/2 tspRUB PRIME STEAK
   
4. 4

   Step 4: Make the quick bleu butter sauce

   Reduce the scallop skillet to medium-low and add the crumbled bleu cheese to the pan with a tablespoon of butter; stir as it melts and combines into a silky sauce. If needed, stir in a tablespoon of the reserved cream from the gnocchi step (or a splash of water) to loosen the sauce to spoonable consistency. Taste and adjust with a small pinch of salt or a grind of pepper.

   For this step

   • 3 ozCrumbled bleu cheese
   
5. 5

   Step 5: Plate gnocchi and finish

   Divide the mushroom gnocchi among four warmed plates and spoon any remaining cream sauce over the top. Arrange 3–4 seared scallops over each portion and drizzle the bleu butter sauce over the scallops and around the plate for a glossy finish.
   
6. 6

   Step 6: Garnish and serve

   Scatter chopped fresh chives over each plate and add a final crack of black pepper. Serve immediately so the scallops retain their crisp exterior and the gnocchi stays warm and saucy.

   For this step

   • 2 tbspFresh chives, chopped
   

1. Heat a large skillet over medium-high heat and add 3 tablespoons of the butter. Add sliced cremini mushrooms and minced garlic, season with a pinch of salt & pepper, and sauté until mushrooms are deeply browned, about 6–8 minutes. Add the gnocchi and cook, stirring occasionally, until the gnocchi is golden on several sides, about 4–5 minutes; transfer the mixture to a bowl and keep warm.
2. Lower the heat to medium and return the skillet to the stove; add the remaining butter and pour in the heavy cream. Stir and simmer until the cream thickens slightly, about 2–3 minutes, then return the mushroom-gnocchi mixture to the pan and toss to coat in the sauce. Adjust seasoning with a little additional salt & pepper if needed and keep warm on very low heat.
3. Pat scallops very dry with paper towels and remove the small side muscle if present. Season both sides generously with RUB PRIME STEAK and a light sprinkle of salt & pepper. Heat a second heavy skillet over high heat until smoking-hot, add a tablespoon of butter, then add scallops spaced apart and sear without moving for 1.5–2 minutes per side until a deep crust forms and centers are just opaque; transfer scallops to a plate.
4. Reduce the scallop skillet to medium-low and add the crumbled bleu cheese to the pan with a tablespoon of butter; stir as it melts and combines into a silky sauce. If needed, stir in a tablespoon of the reserved cream from the gnocchi step (or a splash of water) to loosen the sauce to spoonable consistency. Taste and adjust with a small pinch of salt or a grind of pepper.
5. Divide the mushroom gnocchi among four warmed plates and spoon any remaining cream sauce over the top. Arrange 3–4 seared scallops over each portion and drizzle the bleu butter sauce over the scallops and around the plate for a glossy finish.
6. Scatter chopped fresh chives over each plate and add a final crack of black pepper. Serve immediately so the scallops retain their crisp exterior and the gnocchi stays warm and saucy.