Hello everyone, hope you are having an incredible day today. Today, I gonna show you a way to prepare a special dish, Lemony scallops with leek, mushrooms and creamy potato purée. one of my favorites . This time, I am going to make it a little bit unique. This is gonna smell and look deliciou

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 Eat potatoes, black pepper, green bell pepper. Add the leeks, mushrooms and scallops and sprinkle with parsley.

Heat a large pan over medium/high heat. Ive never tried it in pasta, I make risotto with leeks often but never creamy pasta…! looks great! Trout with Potatoes, Mushrooms and Truffled Pea Puree.

The Ingredients need to make Lemony scallops with leek, mushrooms and creamy potato purée:

1. It’s 450 g of potatoes
2. Prepare 10 of scallops (or a mix of scallops and shrimp)
3. It’s 4 tbsp of Butter
4. Prepare 1 of lemon
5. Prepare 1 of leek
6. Prepare 1 of sjallot
7. You need 2 cloves of garlic
8. Prepare 1 of egg
9. Prepare of Parsley
10. Prepare of Salt and pepper
11. Prepare of Nutmeg
12. It’s of Tarragon
13. You need 1 tsp of 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 its 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.

Step to make Lemony scallops with leek, mushrooms and creamy potato purée:

1. Peel the potato and was twice with cold Put in a pot with cold salted water and bring to a boil.
2. Shred the sjalot, cut the mushrooms and the leek and press the garlic clove
3. Heat a big pan with oil or butter and add the mushroom Cook untill they start releasing moisture.
4. Then add the leek, season with fish sauce, tarragon, salt and pepper. Cook untill ready.
5. In a smaller hot pan, add 1tbsp of butter and put in the scallops (and shrimp).
6. 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.
7. Add the sjalot, lemon zest and garlic.
8. When the sjalot is done, you add the lemon juice and the parsley.
9. Add the scallops and coat them in your sauce.
10. 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.
11. Everything is done now, put everything on a plate and enjoy your meal!

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. Heat a non-stick frying pan to very hot with a little oil and butter. Creamy Mushroom Soup Recipe Wolfgang Puck Copycat - light, creamy, lemony, with tender slices of meaty mushroomy, sprinkled with parsley.

So that’s going to wrap it up with this exceptional food Lemony scallops with leek, mushrooms and creamy potato purée. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friend Thanks again for reading. Go on get cooking!