Recipe of Any-night-of-the-week 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. Add the leeks, mushrooms and scallops and sprinkle with parsley. Season with salt and pepper to taste.

I modified the recipe somewhat by mixing in one-third of the sauteed leeks with the cooked potatoes, then blending about two-thirds of the resulting soup into a puree before mixing it back in with the rest of the potatoes and. The Best Scalloped Potatoes Cream Mushroom Soup Recipes on Yummly The puree provides a perfect nest for seared scallops, and.

Hey everyone, it's Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, lemony scallops with leek, mushrooms and creamy potato purée. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

The Chef of our GB Roof Garden Restaurant shares one of the most popular recipes: Grilled scallops with potato leek puree and mushroom broth. Add the leeks, mushrooms and scallops and sprinkle with parsley. Season with salt and pepper to taste.

Lemony scallops with leek, mushrooms and creamy potato purée is one of the most favored of recent trending foods on earth. It's easy, it's fast, it tastes delicious. It's enjoyed by millions every day. They're fine and they look wonderful. Lemony scallops with leek, mushrooms and creamy potato purée is something which I've loved my entire life.

To get started with this particular 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 it.

The ingredients needed to make Lemony scallops with leek, mushrooms and creamy potato purée:

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

The addition of celery root gives mashed potatoes an extra, surprisingly herbal dimension. The puree provides a perfect nest for seared scallops, and a drizzle of simple but intensely flavored sauce completes this delectable dish. This creamy scallops recipe is quick and easy, but it definitely fits for special occasions or when you're entertaining guests. These scallops with a creamy sauce are great served over pasta or mashed potatoes.

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

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!.

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. In many creamy recipes, creaminess is gained though the addition of unhealthy refined oils. We've got nothing more to add to this recipe post other than the fact that. Pureed potatoes give this vegan mushroom soup its creamy texture. Be sure to use Yukon Gold--russets don't provide quite the right texture.

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