We’re cooking Diver scallops with English pea puree and toasted gnocchi with Spiced Pear at The Chanler.
>> goodd stuff. tu let’s head over to the kitchen enwith patrick. >> tom from the spiced pear downic if newport at the chanlerle resort or and hotel right therel t on the cliff walk is here again this morning. good to see you again.e . >> yes. >> you’re tired, busy mother’s day weekend. >> very v busy.bu >> this morning m ing can pronounce scallops, but that other word, gnocchi, they’rei, making funin of o me because i d on’t know hosew tow pronounce it. e you’re the exp ert. what is it?it >> gnocchi arere potatoat based pasta. i use russet potatoes.ta >> and scallops. >> the rest are vegetables for garnish, fresheningng lush peas, carrots, peeledee tomatoes, lemon juice. vegetable stock, butter and the gnocchi. >> and the scallops are here. massive. >> yes. these are from the capfre cod area. >> wow. ok. and pretty quick and — i a wouldn’t say simple, but a popular dish, a quick dish?s