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. The Best Scalloped Potatoes Cream Mushroom Soup Recipes on Yummly Reviews for: Photos of Scallop, Leek, and Mushroom Chowder. Lemony scallops with leek, mushrooms and creamy potato purée

You can have Lemony scallops with leek, mushrooms and creamy potato purée using 13 ingredients and 11 steps. Here is how you achieve that.

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

They're also much easier to prepare than lobster, and they have a similar taste. 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! This scalloped potatoes recipe is creamy, cheesy, and irresistibly delicious.

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!.

Yukon gold potatoes: I prefer these to Russets because of their nice creamy texture and buttery flavor. I added mushrooms to the saute and leftover ham from Christmas layers…. 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.