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.

Trout with Potatoes, Mushrooms and Truffled Pea Puree. Blackened Shrimp Avocado Cucumber Bites Recipe : Light and tasty blackened creole seasoned shrimp on crisp and juicy cucumber slices with cool and creamy avocado and flavour packed remoulade sauce! Pair sea scallops with a cauliflower and potato purée for an elegant yet weeknight-friendly meal. You can Have Lemony scallops with leek, mushrooms and creamy potato purée using 13 ingredients and 11 steps. Here is how you cook it.

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

It's 450 g of potatoes.
It's 10 of scallops (or a mix of scallops and shrimp).
Lets Go Prepare 4 tbsp of Butter.
It's 1 of lemon.
Lets Go Prepare 1 of leek.
What You needis 1 of sjallot.
What You needis 2 cloves of garlic.
It's 1 of egg.
It's of Parsley.
Lets Go Prepare of Salt and pepper.
It's of Nutmeg.
Lets Go Prepare of Tarragon.
It's 1 tsp of fish sauce.

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. This Healthy Potato Leek Soup uses fat-free Greek yogurt instead of heavy cream and doesn't skimp on the flavor! Shallots, saffron and cayenne are all used to spice up this creamy soup. I started playing around with some recipes - Some were made creamy with heavy cream, others buttermilk.

Lemony scallops with leek, mushrooms and creamy potato purée step by step

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!.

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. 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. This creamy leek and mushroom risotto recipe is a delicious twist on a traditional risotto recipe, and helps use up those vegetables left lying around in the Leek and mushroom risotto is a great comfort food and also a good way to get your kids to eat their veggies.