Scallop Gnocchi in Tofu Cream

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Cut the onion into 5 mm strips, slice the cheongyang chili peppers diagonally and remove the seeds, and rinse the scallops clean and season with ground black pepper.
2. Mix the tofu with the milk and heavy cream until combined to make tofu cream.
3. Heat a pan over medium heat, add cooking oil (1.5 tbsp), and cook the scallops until opaque, then remove.
4. In the same pan, add cooking oil (0.5 tbsp), stir-fry the minced garlic and onion, then add the shrimp, manila clams, and cheongyang chili peppers and stir-fry.
5. Add water (100 ml) and boil until the clams open, add the tofu cream, and when it boils, add the scallops and cook for 3 minutes.
6. Put in a bowl, top with basil, and finish with Grana Padano cheese.