Executive Chef Josh Zeman shows us how to make scallops with Kabocha squash gnocchi


Mushroom puree

Add butter to pot add shallots and sweat for 5 minutes, add the porcini mushrooms, and white mushrooms and season with salt.Cook until mushrooms are dry, add mushroom stock and simmer until the stock has reduce by ¾ . add the cream and bring to boil than reduce to a simmer until the cream coats the mushrooms. Transfer mushroom mixture into blender and puree until smooth.


Melt the butter in pan over medium heat. Add the raddicco and rosemary and season with salt , sweat until the radicchio is wilted about 5 minutes , add the honey and turn the heat to medium high. Boil the radicchio and honey for 3 minutes. Add the port reduce until dry than do the same with the red wine , than add the water and reduce until it is dry again.. keep warm


Heat a nonstick pan on high add olive oil season scallops with salt and pepper sear for 3 minutes on each side for medium rare. Add to a plate with a paper towel to absorb excess oil.

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