Lemony scallops with leek, mushrooms and creamy potato purée. 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.

Famous Imitator Recipe

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When the potatoes are tender, remove the pan from the heat and puree it's contents with the Creamy Potato Leek Soup. Trout with Potatoes, Mushrooms and Truffled Pea Puree. The pea purée is quite soft, so it doubles up as a sauce. You can prepare Lemony scallops with leek, mushrooms and creamy potato purée using 13 active ingredients as well as 11 steps. Right here is how we cook.

Ingredients of Lemony scallops with leek, mushrooms and creamy potato purée

Step by step. 450 g of potatoes.
Directions. 10 of scallops (or a mix of scallops and shrimp).
Guidelines. 4 tbsp of Butter.
Guidelines. 1 of lemon.
Step by step. 1 of leek.
Directions. 1 of sjallot.
Guidelines. 2 cloves of garlic.
Directions. 1 of egg.
Detaile. of Parsley.
Guidelines. of Salt and pepper.
Step by step. of Nutmeg.
Guidelines. of Tarragon.
Instructions. 1 tsp of 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. 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.

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!.

Leek and Potato Soup is a thick and creamy French soup that's cosy and comforting and also ideal Potatoes - use starchy or all rounders, they fall apart when simmered which means less blending for Only puree it until it is just smooth. The reason is that excessive churning of potato can cause it to. 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.