Piccata is a traditional Italian sauce made with garlic, lemon, and capers. Chicken and pork piccata are fairly common, and the light, fresh sauce also pairs very well with seafood. This recipe utilizes our Pastamore Meyer Lemon Oil and in-season produce, lemons.
I chose bay scallops for this recipe because they were once again on sale at the store. Diver scallops, shrimp, or any white fish would be an acceptable substitute for the bay scallops used in this recipe. The use of lemon zest, lemon juice, and Pastamore Meyer Lemon Oil give this dish a great depth of lemon flavor.
Ingredients:Servings - 4-6
2 lbs – russet potatoes
2 Tbsp –butter
1. Heat 1 Tbsp of butter in a small saucepan over medium heat. When the butter has melted, turn off the heat and add 1 Tbsp flour. Whisk until the mixture is uniform. This roux will be used later to thicken the sauce.
2. Peel the potatoes, and then cut them into 2” x 2” pieces. Place them into a large pot and cover with water. Bring to a boil, and reduce the heat to medium/medium-high. Remove the potatoes from the water when they are fork tender. Drain the potatoes, and place into a large bowl. Use a food mill, potato ricer, or a potato masher to make the potatoes as smooth as possible.
3. Clean the pot used for cooking the potatoes, and fill it approximately half full with water. Place on the stove, and bring to a boil.
4. Crack the egg and two yolks into a small bowl and whisk. With the potatoes in a large bowl, form a mound with an indentation in the middle (like a volcano). Pour the eggs into the divot that has been created. Mix the potatoes and eggs until they have become fully incorporated. Next, add the salt, lemon zest, and half of the flour. Mix until a dough is formed.
5. Lightly flour a large work surface, such as a countertop. Place the potato mixture onto the counter, and add the remaining flour. Knead the dough until is not very tacky to the touch. Using a knife, slice off approximately 1/10th-1/8th of the dough. On a floured work surface, roll the dough out in a long tube (making it look like a snake). The dough should be approximately ½” thick in diameter. Using a sharp knife, cut the rolled out dough into ¾” long pieces. Using a floured fork or gnocchi paddle, press down to create indentations in the pieces.
6. Place the gnocchi into the boiling water. The gnocchi are cooked when they rise to the top and do not sink back down to the bottom. Taste the first batch for consistency. If they dissolve in the water or don’t hold together very well, the dough needs more flour added to it. Place the gnocchi into a large, oiled container. Repeat the rolling and cooking process until all of the gnocchi have been cooked.
7. Once the gnocchi have been cooked, place to the side.
8. Place a large saucepan on the stove over medium-high heat. Once the pan has become hot, add 1 Tbsp of butter. Once the butter has melted, add the 1 Tbsp of capers and the minced garlic. Allow to cook, but do not let the garlic over-blonde (some coloring is good, but burning the garlic will ruin the flavor of the entire dish). Add the 16oz of water and the juice from one lemon. Season with salt and black pepper.
9. Allow the sauce to cook for approximately 10 minutes. At this point, add the roux to the sauce, and fully incorporate with a whisk. Next, add the scallops and cook until they are cooked throughout. Remove from the heat.
10. Place a separate large pan on the stove (preferably a cast iron pan) over medium-high heat. When the pan is hot, add 1-2 Tbsp of Pastamore Meyer Lemon Oil. Add a desired portion of gnocchi into the pan. Do not stir or shake as they cook, allowing the gnocchi to sear on one side. When the gnocchi have achieved a good sear, remove from the pan and plate.
11. Top the gnocchi with the bay scallop piccata sauce. There may be some leftover gnocchi, which surely is not a bad thing.
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