Creamy Scallops with Potatoes and Mushrooms

Delicate scallops with creamy sauce! The aromatic taste of the sea harmonizes perfectly with the sauce prepared with milk cream. Champignons complement the delicate taste of seafood well, and new potatoes make the dish more satisfying and nutritious.
cook time: 1h
Ava Prescott
Creamy Scallops with Potatoes and Mushrooms

Nutrition Facts (per serving)

168
Calories
11g
Fat
8g
Carbs
5g
Protein

Ingredients (3 portions)

Basic:

Garlic 2 clove
Salt to taste
Ground black pepper to taste
Lemon juice 2 tbsp
Wheat flour 1 tbsp
Butter 2 tbsp
Potato (baby) 450 g
Parsley to taste
Vegetable oil 2 tbsp
Champignon 200 g
Cream (10%) 1.5 cup
Scallop 250 g

Recipe instructions

Step 1

Step 1
Prepare all ingredients. Before you start working with scallops, they need to be thawed. Under no circumstances should seafood be exposed to sudden temperature changes. Improper defrosting can lead to loss of moisture, causing the protein to curdle and seafood meat to become tough. So first let the scallops sit in the refrigerator for a few hours to defrost.

Step 2

Step 2
Wash the potatoes thoroughly and boil them after boiling for 15 minutes. Then drain the water and let it cool slightly. If you were unable to purchase mini potatoes, use regular ones, you will just need to peel them, cut them into smaller pieces and boil them in the same way.

Step 3

Step 3
Wash the thawed scallops and dry them on a paper towel. At the same time, do not pour out the liquid formed during the defrosting process, we will still need it. When the scallops are dry, place them in a bowl, sprinkle with lemon juice, and season with pepper and salt to taste. Mix gently so as not to damage the tender scallop meat, and leave to marinate for 20 minutes.

Step 4

Step 4
Pour vegetable oil into the frying pan and let it heat up. Over medium heat, fry the mini potatoes until they form a nice golden brown crust. Lightly salt the fried potatoes, stir and place in a clean bowl.

Step 5

Step 5
Using a knife blade, crush the peeled garlic and fry it in a frying pan in hot vegetable oil. Cook for about 4 minutes to infuse the oil with a garlicky aroma, then remove the garlic from the pan.

Step 6

Step 6
Place the prepared scallops in a frying pan with aromatic oil and fry them over high heat on both sides. Scallop meat is tender, so it doesnʼt take much time to cook. Frying will take about half a minute on each side. Place the fried scallops on a clean plate and let them cool.

Step 7

Step 7
Rinse the champignons under running water to remove sand and other contaminants; if desired, remove the so-called “skirt” for greater aesthetics. Cut the champignons into slices. Place the butter in the pan where the scallops were fried and melt it. Immediately add the chopped mushrooms to the pan, add salt and pepper. Fry lightly until the water from the mushrooms has completely evaporated.

Step 8

Step 8
Add wheat flour to the mushrooms in the pan and continue cooking the champignons for 7 minutes, remembering to stir them. The flour should be well distributed and evenly cover all the mushrooms. The better the flour is distributed, the more uniform the sauce will be.

Step 9

Step 9
Pour the liquid from the thawed scallops and milk cream with a fat content of 10-15% into the pan, mix well and bring the cream sauce to a boil.

Step 10

Step 10
Return the seared scallops to the pan and continue cooking the dish over low heat until the sauce thickens a little, literally within 1-2 minutes. Focus on the consistency of the sauce; keep in mind that it will thicken even more as it cools.

Step 11

Step 11
Place fried new potatoes and scallops with mushrooms and cream sauce on a plate, sprinkle with chopped herbs and serve.

Additional rubrics

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