Scallop mousse

Scallop mousse

By
From
Becasse
Makes
500 g
Photographer
Steve Brown

Ingredients

Quantity Ingredient
250g scallops, cleaned of skirt, roe and muscle removed
10g salt
2 egg yolks
250ml pure cream
squeeze lemon juice
salt
freshly ground pepper

Method

  1. Chill the bowl of your blender or food processor in the freezer.
  2. Put the scallops in your processor with the salt and whiz for 2 minutes to a smooth paste. Add the egg yolk and continue to purée. With the motor running, slowly pour in about 150 ml of the cream, to emulsify the mix to a velvet-smooth consistency.
  3. Pass through a drum sieve and tip into a mixing bowl set over ice in your sink. Using a spatula, fold in the remaining cream and season well with pepper and lemon juice.
  4. To test the flavour balance of the mousse, wrap a teaspoonful in cling film, secure tightly and poach for 2 minutes. Taste and adjust the seasonings if required.
Tags:
restaurant
Becasse
Justin
North
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