Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, lemony scallops with leek, mushrooms and creamy potato purée. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Lemony scallops with leek, mushrooms and creamy potato purée is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Lemony scallops with leek, mushrooms and creamy potato purée is something that I have loved my entire life.
Great recipe for Lemony scallops with leek, mushrooms and creamy potato purée. Feel free to replace the scallops with any seafood you like! The longest step would be to make the purée so make sure to start with that or replace it with a puree of Jerusalem artichoke or. Add the leeks, mushrooms and scallops and sprinkle with parsley.
To get started with this recipe, we must prepare a few ingredients. You can cook 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:
- Prepare 450 g potatoes
- Make ready 10 scallops (or a mix of scallops and shrimp)
- Prepare 4 tbsp Butter
- Make ready 1 lemon
- Prepare 1 leek
- Get 1 sjallot
- Make ready 2 cloves garlic
- Prepare 1 egg
- Make ready Parsley
- Make ready Salt and pepper
- Make ready Nutmeg
- Take Tarragon
- Take 1 tsp fish sauce
Sear the scallops: Heat a saute pan over high heat. Season scallops with salt and pepper. Sear the scallops until golden on one side, flip and then sear the other. Sweet Potato Puree: Place sweet potatoes in a large sauce pot and cover with water.
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!
Sear the scallops until golden on one side, flip and then sear the other. Sweet Potato Puree: Place sweet potatoes in a large sauce pot and cover with water. Your guide to the perfect seared scallops with cauliflower puree: Start with very dry scallops.. If all you have is a potato masher then. Leek confit is usually made with lots of butter and a little water but as I wanted to make it into a thick puree I added a little white potato and cream.
So that is going to wrap this up for this exceptional food lemony scallops with leek, mushrooms and creamy potato purée recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
