Recipe: Perfect Lemony scallops with leek, mushrooms and creamy potato purée

Lemony scallops with leek, mushrooms and creamy potato purée. The Chef of our GB Roof Garden Restaurant shares one of the most popular recipes: Grilled scallops with potato leek puree and mushroom broth. 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!

Seared Scallops with Creamy Basil Pesto Sauce is so simple and looks so impressive. 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. You can have Lemony scallops with leek, mushrooms and creamy potato purée using 13 ingredients and 11 steps. Here is how you cook that.

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

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

Heat a non-stick frying pan to very hot with a little oil and butter. 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. When the potatoes are tender, remove the pan from the heat and puree it's contents with the milk, using an immersion blender, or food processor. Season the scallops with salt and pepper and add to the skillet.

Lemony scallops with leek, mushrooms and creamy potato purée instructions

1. Peel the potato and was twice with cold water. 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 cloves..
3. Heat a big pan with oil or butter and add the mushrooms. 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!.

Creamy Mushroom Soup Recipe Wolfgang Puck Copycat - light, creamy, lemony, with tender slices of meaty mushroomy, sprinkled with parsley. You may also like this Creamy Leek And Potato Soup, Creamy Tomato Spinach Soup and Creamy Sweet Potato Soup. 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.