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1
Place the unpeeled potatoes in a saucepan and cover with cold water.
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2
Add 2 teaspoons salt, cover and heat to boiling.
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3
Simmer over medium heat until tender, about 40 minutes.
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4
Drain and peel while hot.
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5
Pass through a ricer or food mill to make a high mound in a bowl.
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6
Sprinkle the potatoes with 1 cup of the flour and cheese.
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7
Make a small crater in the center of the mound and add the egg.
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8
With your hand, gradually draw the potatoes around the outside of the mound into the egg and knead to mix, sprinkling with 1/2 cup more flour.
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9
Knead dough in bowl until smooth, about 3 minutes.
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10
Divide dough into 8 equal pieces.
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11
Flour work surface and hands, and working with one piece of the dough at a time, roll to a 1-inch-thick rope.
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12
(If dough is sticky, sprinkle with additional flour.)
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13
Cut rope crosswise into 3/4-inch-wide pieces.
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14
Working with one dumpling at a time, dip in flour and press lightly onto a grater or the back of a fork so that a fingertip leaves an indentation.
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15
Repeat with the remaining dough.
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16
Heat a large kettle of water to boiling.
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17
While water heats, slice the scallops, yellow squash and zucchini into 1/2-inch rounds and then quarter the rounds from cut side.
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18
Place the pieces in a skillet with butter and garlic and saute over medium-low heat for about 10 minutes.
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19
When the water comes to a boil, cook the dumplings, in about 4 batches, until they float to the surface; cook for 30 seconds.
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20
Remove with a strainer and drain while the next batch cooks.
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21
Place the dumplings on a large platter and keep warm.
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22
To serve: season the scallop mixture with nutmeg, salt and pepper and pour over dumplings.
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23
Garnish with lemon and orange zest.
