Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, lemony scallops with leek, mushrooms and creamy potato purée. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Add the leeks, mushrooms and scallops and sprinkle with parsley. Season with salt and pepper to taste. Heat a large pan over medium/high heat. I've never tried it in pasta, I make risotto with leeks often but never creamy pasta…! looks great!
Lemony scallops with leek, mushrooms and creamy potato purée is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Lemony scallops with leek, mushrooms and creamy potato purée is something which I’ve loved my entire life. They’re fine and they look wonderful.
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 that.
The ingredients needed to make Lemony scallops with leek, mushrooms and creamy potato purée:
- Make ready 450 g potatoes
- Make ready 10 scallops (or a mix of scallops and shrimp)
- Take 4 tbsp Butter
- Prepare 1 lemon
- Prepare 1 leek
- Get 1 sjallot
- Get 2 cloves garlic
- Get 1 egg
- Make ready Parsley
- Get Salt and pepper
- Prepare Nutmeg
- Prepare Tarragon
- Take 1 tsp fish sauce
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. This Healthy Potato Leek Soup uses fat-free Greek yogurt instead of heavy cream and doesn't skimp on the flavor! Shallots, saffron and cayenne are all used to spice up this creamy soup. I started playing around with some recipes - Some were made creamy with heavy cream, others buttermilk.
Instructions 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!
Shallots, saffron and cayenne are all used to spice up this creamy soup. I started playing around with some recipes - Some were made creamy with heavy cream, others buttermilk. 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. Creamy Mushroom Soup Recipe Wolfgang Puck Copycat - light, creamy, lemony, with tender slices of meaty mushroomy, sprinkled with parsley.
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