Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, lemony scallops with leek, mushrooms and creamy potato purée. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Add the leeks, mushrooms and scallops and sprinkle with parsley. Season with salt and pepper to taste. The Chef of our GB Roof Garden Restaurant shares one of the most popular recipes: Grilled scallops with potato leek puree and mushroom broth. Reviews for: Photos of Scallop, Leek, and Mushroom Chowder.
Lemony scallops with leek, mushrooms and creamy potato purée is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Lemony scallops with leek, mushrooms and creamy potato purée is something that I have loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can have lemony scallops with leek, mushrooms and creamy potato purée using 13 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Lemony scallops with leek, mushrooms and creamy potato purée:
- Get 450 g potatoes
- Get 10 scallops (or a mix of scallops and shrimp)
- Make ready 4 tbsp Butter
- Get 1 lemon
- Make ready 1 leek
- Take 1 sjallot
- Get 2 cloves garlic
- Take 1 egg
- Take Parsley
- Get Salt and pepper
- Take Nutmeg
- Take Tarragon
- Make ready 1 tsp fish sauce
You can make the pea purée before your guests arrive and then the scallops, which are flavoured with only a little cumin and salt Season the scallops with a little cumin and salt. Heat a non-stick frying pan to very hot with a little oil and butter. Pair sea scallops with a cauliflower and potato purée for an elegant yet weeknight-friendly meal. Tip: Patting the sea scallops dry before cooking helps I think the scallops could have used a bit more flavor, but my family and I enjoyed the cauliflower puree.
Steps to make Lemony scallops with leek, mushrooms and creamy potato purée:
- Peel the potato and was twice with cold water. Put in a pot with cold salted water and bring to a boil.
- Shred the sjalot, cut the mushrooms and the leek and press the garlic cloves.
- Heat a big pan with oil or butter and add the mushrooms. Cook untill they start releasing moisture.
- Then add the leek, season with fish sauce, tarragon, salt and pepper. Cook untill ready.
- In a smaller hot pan, add 1tbsp of butter and put in the scallops (and shrimp).
- Fry on 1 side till it gets a nice crust, then flip over and do the same. Remove from the pan and add 2tbsps butter to the pan.
- Add the sjalot, lemon zest and garlic.
- When the sjalot is done, you add the lemon juice and the parsley.
- Add the scallops and coat them in your sauce.
- The potatoes should be ready by now. Remove the water and add 1 tbsp of butter and 1 raw egg to the potatoes and mix into a puree. Season with pepper, salt and nutmeg.
- Everything is done now, put everything on a plate and enjoy your meal!
Pair sea scallops with a cauliflower and potato purée for an elegant yet weeknight-friendly meal. Tip: Patting the sea scallops dry before cooking helps I think the scallops could have used a bit more flavor, but my family and I enjoyed the cauliflower puree. Very clean, creamy taste with a slight kick. If it hasn't already been removed, peel off the tough strip of muscle on the side of each scallop. Pat the scallops dry with paper towels and season them generously on both sides with salt.
So that is going to wrap it up for this special food lemony scallops with leek, mushrooms and creamy potato purée recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
