Scallop Mousse
By: Anonymous
Published: Saturday, February 13, 2010 - 1:49pm

Ingredients




300 grams scallops
200 grams fish fillets
1 eggs
300 mls cream
2 teaspoons fresh herbs, chopped
salt, pepper
teaspoon cayenne pepper

Preparation

1 Ensure all ingredients are very cold. 2 Place scallops and fish in a food processor and blend until smooth. Add egg and seasoning and blend until combined. Remove puree to a bowl, cover with plastic wrap and chill in the refrigerator for 1 hour. 3 Add cream and herbs, beat into mousse with a wooden spoon until combined.Lightly grease 4 small ovenproof souffle ramekins with butter, fill with mousse and tap on the benchtop to ensure there are no air bubbles. Smooth top and cover with greased foil to seal. 4 Place in a tray with enough hot water to come 2/3 the way up the sides of the dishes. 5 Cook in the oven 350F/190C for 30 minutes until firm. 6 Remove from oven and allow to rest 10 minutes before unmoulding. 7 Serve hot or cold with mayonnaise based sauce (lemon or herb) or a hot seafood white wine sauce.