Black & Bleu Scallops with Mushroom and Pea Gnocchi

Directions

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1. Add 1 stick of unsalted, room-temperature butter and 1 tablespoon of Spiceology Black & Bleu blend to a bowl. Mix well.

2. Place the butter on parchment paper and roll into a log shape. Seal well and freeze until firm.

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1. Rinse and pat dry scallops and season with salt on a plate and set aside.

2. In a sauté pan on medium heat, drop in the prosciutto and shallots and render the prosciutto while sweating the shallots.

3. Now add mushrooms and sauté until tender. Pour in the Worcestershire sauce and deglaze the pan with the apple cider vinegar.

4. Up your temperature to medium-high heat and pour in your hard cider.
5. Reduce half the cider then add your heavy cream.
6. Once the cream is applied to the sauce, reduce to a simmer. Stir often to avoid scorching the cream to the bottom of the pan.
7. Once the cream sauce has reduced half way, drop in lemon zest and parmesan cheese.
8. Toss sauce with the gnocchi and simmer until the sauce is nappe (the consistency of a sauce that will coat the back of a spoon).

9. While the sauce is simmering, you'll want to get a medium size sauté pan on high heat to sear your scallops.

10. Once the pan is smoking hot apply about a tablespoon of oil to the pan and move to medium-high heat.
11. Set your scallops in the pan and sear. You'll want to sear your scallop for 1-2 minutes before turning over and searing the opposite side.

12. Once you turn your scallops, drop in your Spiceology Black & Bleu compound butter and baste for another 2 minutes.

13. Place finished scallops on a paper towel to drain off any excess butter and plate over your gnocchi and cream sauce.
14. Garnish with pea shoots and chili flake and serve.