Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, lemony scallops with leek, mushrooms and creamy potato purée. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Lemony scallops with leek, mushrooms and creamy potato purée is one of the most well liked of current trending foods on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Lemony scallops with leek, mushrooms and creamy potato purée is something that I have loved my entire life. They are nice and they look wonderful.
The Chef of our GB Roof Garden Restaurant shares one of the most popular recipes: Grilled scallops with potato leek puree and mushroom broth. I did use extra leeks instead of the yellow onion, half vegetable and half mushroom stock (both homemade) This risotto has a wonderful lemony taste, which compliments the leeks and mushr. 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!
To begin 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 can achieve that.
The ingredients needed to make Lemony scallops with leek, mushrooms and creamy potato purée:
- Take 450 g potatoes
- Get 10 scallops (or a mix of scallops and shrimp)
- Take 4 tbsp Butter
- Prepare 1 lemon
- Take 1 leek
- Make ready 1 sjallot
- Take 2 cloves garlic
- Make ready 1 egg
- Take Parsley
- Get Salt and pepper
- Get Nutmeg
- Get Tarragon
- Get 1 tsp fish sauce
Heat a non-stick frying pan to very hot with a little oil and butter. Season the scallops with salt and pepper and add to the skillet. 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.
Steps to make Lemony scallops with leek, mushrooms and creamy potato purée:
- 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!
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. View full nutritional breakdown of Creamy Potato Leek and Mushroom Soup calories by ingredient. Any waxy potato would work (red, yellow or purple) however, russets will just fall apart. Lightly saute the leeks, mushrooms and garlic in olive oil until.
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