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Gnocchi:.
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Bake the russet potato in a 350F oven until fully cooked (about 35-40 minutes).
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Remove the peel from the potato and put the flesh through a food mill while still warm.or use a ricer, use someting to make sure all potatoe is broken up and there are no lumps left. you could even use the back of a large spoon, push potato through a pasta colander.
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While the potato is still warm, place it into a mixing bowl with the eggs and melted butter; season with salt and pepper.
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Spoon the potato mixture onto a cutting board dusted with flour.
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Use your hands to knead the mixture, while adding more flour a small amount at a time. Add flour until the mixture in moist but not sticky.
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Gently roll the dough into a long cylinder until in has the diameter of a nickel.
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Cut the dough into 1-inch pieces with a butter knife.
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Pinch the uncut side and place on a floured pan.
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They should resemble a pillow in shape.
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Cook the gnocchi in simmering salted water until they begin to float.
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Gently transfer to ice water for two minutes.
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Remove from the ice water and coat with the olive oil.
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Gnocchi should be refrigerated until needed.
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Sauce:.
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Begin by shucking the peas and blanching them in boiling water for about 45 seconds. (Salted water should always be used when blanching vegetables.)
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The peas should be soft but not mushy.
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After the peas have blanched, transfer directly into ice water, and remove from the water when cool.
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Place all of the cooked peas, with the exception of 1/4 cup, into a blender with the cold water, and puree; season with salt and pepper.
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The finished product should have the consistency of heavy cream.
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Hold cold until needed.
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Mushrooms:.
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In a medium saute pan, melt 1 tablespoons of the butter.
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When the butter is fully melted, add the mushrooms and season with salt and pepper.
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Cook until they begin to turn light brown.
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Remove from the pan and cool on a paper towel.
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Cooking and presentation:.
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Put the whole peas, gnocchi and mushrooms with into a small saute pan with 1 tablespoon of butter and gently warm.
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Warm the pea puree in a saucepan over a low heat.
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Meanwhile, heat a small saute pan with the canola oil until it begins to smoke very lightly.
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Season the scallops with salt and pepper and place in the pan.
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When the scallops start to brown, turn the heat to medium-low and continue to cook for 3 minutes; flip over and cook for an additional minute. Squeeze fresh lemon juice over the scallops and remove from the pan. Ladle a small spoonful of sauce into the middle of shallow bowl.
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Randomly place the peas, gnocchi and morels in the bowl.
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Carefully place the scallops in the bowl, and serve immediately.
