Recipe of Quick Lemony scallops with leek, mushrooms and creamy potato purée
Hello everybody, it is Drew, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Step-by-Step Guide to Prepare Favorite Lemony scallops with leek, mushrooms and creamy potato purée. It is one of my favorites food recipes. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Lemony scallops with leek, mushrooms and creamy potato purée, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lemony scallops with leek, mushrooms and creamy potato purée delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Lemony scallops with leek, mushrooms and creamy potato purée is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Lemony scallops with leek, mushrooms and creamy potato purée estimated approx 30 min.
To begin with this particular recipe, we must 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 cook that.
A simple and quick recipe! 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 anything you like! Enjoy your meal
Ingredients and spices that need to be Get to make Lemony scallops with leek, mushrooms and creamy potato purée:
- 450 g potatoes
- 10 scallops (or a mix of scallops and shrimp)
- 4 tbsp Butter
- 1 lemon
- 1 leek
- 1 sjallot
- 2 cloves garlic
- 1 egg
- Parsley
- Salt and pepper
- Nutmeg
- Tarragon
- 1 tsp fish sauce
Steps to make 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!
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