Scallop with potatoes and mushrooms in cream sauce

Step-by-step cooking

1. Step 1:

   

   Prepare all the ingredients. Before you start working with scallops, they need to be thawed. In no case should seafood be subjected to a sharp temperature drop. Improper defrosting can lead to loss of moisture, as a result of which the protein will curdle, and the meat of seafood delicacies will become tough. Therefore, first let the scallops stand in the refrigerator for a few hours so that they defrost.

2. Step 2:

   

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

3. Step 3:

   

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

4. Step 4:

   

   Pour vegetable oil into a frying pan and let it warm up. On medium heat, fry the mini potatoes until a beautiful brown crust forms. Lightly add salt to the fried potatoes, mix and transfer to a clean bowl.

5. Step 5:

   

   Using a knife blade, crush the garlic peeled from the husk and fry it in a frying pan in preheated vegetable oil. Fry for about 4 minutes so that the oil gets a garlic flavor, then remove the garlic from the pan.

6. Step 6:

   

   Put the prepared scallops in a frying pan with fragrant oil and fry them on high heat on both sides. The meat of scallops is tender, so it does not take much time to cook. Roasting will take about half a minute on each side. Place the fried scallops on a clean plate and let them cool.

8. Step 7:

   

   Wash the champignons under running water from sand and other contaminants, if desired, remove the so-called "skirt" for greater aesthetics. Cut the champignons into plates. In the frying pan where the scallops were fried, put the butter and melt it. Immediately send the chopped mushrooms to the pan, season with salt and pepper. Lightly fry, the water from the mushrooms should completely evaporate.

9. Step 8:

   

   Add wheat flour to the mushrooms in the pan and continue cooking the mushrooms for 7 minutes, not forgetting to stir them. The flour should be well distributed and evenly cover all the mushrooms. The better the flour is distributed, the more homogeneous the sauce will turn out.

10. 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.

11. Step 10:

    

    Return the fried scallops to the pan and continue to cook the dish over low heat until the sauce thickens a little, literally for 1-2 minutes. Focus on the consistency of the sauce, keep in mind that when it cools down, it will still thicken.

12. Step 11:

    

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