Lemony scallops with leek, mushrooms and creamy potato purée

Name: Lemony scallops with leek, mushrooms and creamy potato purée
Total time: 1800 s
Yield: 2 servings
Cuisine: American
Ingredients: 450 g potatoes; 10 scallops (or a mix of scallops and shrimp); 4 tbsp Butter; 1 lemon; 1 leek; 1 sjallot; 2 cloves garlic; 1 egg; Parsley; Salt and pepper; Nutmeg; Tarragon; 1 tsp fish sauce

Jelle Dillen @cook_26871559

Belgium

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

Jelle Dillen @cook_26871559

Saved

Ingredients

30 min

2 servings

450 gpotatoes
10scallops (or a mix of scallops and shrimp)
4 tbspButter
1lemon
1leek
1sjallot
2 clovesgarlic
1egg
Parsley
Salt and pepper
Nutmeg
Tarragon
1 tspfish sauce

Saved

Steps

30 min

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!