Lemony scallops with leek, mushrooms and creamy potato purée

Name: How to cook Lemony scallops with leek, mushrooms and creamy potato purée - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Jelle Dillen

Lemony scallops with leek, mushrooms and creamy potato purée

A simple and quick recipe! Feel free to replace the scallops with any seafood you like! The longest step would be to make the purée so make sure to start with that or replace it with a puree of Jerusalem artichoke or anything you like! Enjoy your meal

Ingredient

Food ration :

2 servings

Cooking time :

30 min

450 g

potatoes

scallops (or a mix of scallops and shrimp)

4 tbsp

Butter

lemon

leek

sjallot

2 cloves

garlic

egg

1 tsp

fish sauce

Cooking instructions

* Step 1

Peel the potato and was twice with cold water. Put in a pot with cold salted water and bring to a boil.

* Step 2

Shred the sjalot, cut the mushrooms and the leek and press the garlic cloves.

* Step 3

Heat a big pan with oil or butter and add the mushrooms. Cook untill they start releasing moisture.

* Step 4

Then add the leek, season with fish sauce, tarragon, salt and pepper. Cook untill ready.

* Step 5

In a smaller hot pan, add 1tbsp of butter and put in the scallops (and shrimp).

* Step 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.

* Step 7

Add the sjalot, lemon zest and garlic.

* Step 8

When the sjalot is done, you add the lemon juice and the parsley.

* Step 9

Add the scallops and coat them in your sauce.

* Step 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.