Potato Gnocchi in Lemon-Butter Sauce with Scallops and Sea Urchin

• 1 pound russet potatoes (about 2 large potatoes)
• 1 egg
• 1 egg yolk
• 1/3 cup grated Parmesan cheese
• 1/2 tablespoon extra-virgin olive oil
• 2 teaspoons kosher salt
• 1 1/4 cups all-purpose flour, plus more for dusting
• 2 tablespoons extra-virgin olive oil
• 8 ounces bay scallops, trimmed
• 2 tablespoons unsalted butter
• 1/2 cup grated Parmesan cheese
• 1/2 cup spring peas (thawed if using frozen)
• Pinch each of salt and pepper
• 20 pieces sea urchin
• 4 tablespoons (1/4 cup or 1/2 stick) unsalted butter
• 2 tablespoons lemon juice
• 2 tablespoons minced parsley
• Pinch each of salt and pepper

1. To make the gnocchi, preheat the oven to 425F.
2. Use a fork to poke holes in the potatoes, then put them on a baking sheet.
3. Roast the potatoes in the oven until very soft, about 2 hours.
4. Remove from the oven and let cool at room temperature for 15 minutes, or until just cool enough to handle.
5. While the potatoes are still hot, carefully cut them in half and use a spoon to scoop out the insides.
6. Discard the skins.
7. Grind the potatoes through a ricer or mash with a handheld potato masher until no lumps remain.
8. Use a rubber spatula to stir in the egg, egg yolk, Parmesan cheese, olive oil, and kosher salt.
9. With your hands, slowly mix in the 1 1/4 cups flour until well combined.
10. Divide the dough into 4 pieces.
11. Roll 1 piece of dough on a lightly floured surface into a long, 1/2-inch-thick rope.
12. Gently pinch one end of the dough with your thumb and forefinger, and cut.
13. The piece will resemble a small pillow.
14. Keep pinching and cutting the dough into 1-inch-long pieces and place them on a large plate dusted with flour.
15. Repeat the process with the remaining 3 pieces of dough.
16. Prepare an ice bath, then place a large pot of salted water over high heat and bring to a boil.
17. Add one-fourth of the gnocchi to the boiling water and slightly decrease the heat.
18. Simmer the gnocchi for 1 1/2 to 2 minutes, or until they float to the surface, then remove the gnocchi and submerge them in the ice bath for 30 seconds.
19. Drain the gnocchi and set aside on a plate.
20. Repeat until all the gnocchi are cooked through and cooled.
21. To prepare the scallops, peas, and sea urchin, set a saute pan over high heat.
22. Pour the olive oil into the pan and when it just begins to smoke, carefully add the scallops.
23. Cook for 20 to 30 seconds, or just long enough for the bottoms of the scallops to caramelize and turn golden brown.
24. Flip the scallops over and cook on the other side for 30 seconds.
25. Remove the scallops and set them on a plate.
26. Cover to keep warm.
27. Add the butter to the saute pan and set over high heat.
28. Once the butter melts, add the gnocchi and mix well.
29. Cook for 1 minute, then stir in the Parmesan cheese and spring peas.
30. Add the sauteed scallops and season with the salt and pepper.
31. Toss all the ingredients together and remove the pan from the heat.
32. Divide the gnocchi and scallops among 4 plates.
33. Top each with 5 pieces of sea urchin and set aside.
34. To prepare the sauce, return the saute pan to high heat and add the butter.
35. Once the butter just begins to turn brown, stir in the lemon juice, then the parsley and salt and pepper.
36. Pour the sauce over the gnocchi and serve.

potatoes, egg, egg yolk, parmesan cheese, extravirgin olive oil, kosher salt, flour, extravirgin olive oil, bay scallops, unsalted butter, parmesan cheese, spring peas, salt, urchin, butter, lemon juice, parsley, salt

Taken from www.epicurious.com/recipes/food/views/potato-gnocchi-in-lemon-butter-sauce-with-scallops-and-sea-urchin-380567 (may not work)