Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, lemony scallops with leek, mushrooms and creamy potato purée. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
The Chef of our GB Roof Garden Restaurant shares one of the most popular recipes: Grilled scallops with potato leek puree and mushroom broth. Quick Scalloped Potatoes With HamThe Spruce Eats. potatoes, black pepper, green bell pepper. Add the leeks, mushrooms and scallops and sprinkle with parsley. Season with salt and pepper to taste.
Lemony scallops with leek, mushrooms and creamy potato purée is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Lemony scallops with leek, mushrooms and creamy potato purée is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can cook lemony scallops with leek, mushrooms and creamy potato purée using 13 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Lemony scallops with leek, mushrooms and creamy potato purée:
- Prepare 450 g potatoes
- Take 10 scallops (or a mix of scallops and shrimp)
- Get 4 tbsp Butter
- Get 1 lemon
- Get 1 leek
- Take 1 sjallot
- Take 2 cloves garlic
- Take 1 egg
- Get Parsley
- Make ready Salt and pepper
- Prepare Nutmeg
- Get Tarragon
- Take 1 tsp fish sauce
In two batches, pour the leek and potato mixture into the bowl of a food processor fitted with the steel blade and pulse until coarsely pureed. When the potatoes are tender, remove the pan from the heat and puree it's contents with the milk, using an immersion blender, or food processor. 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. The pea purée is quite soft, so it doubles up as a 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.
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