Scallop Mousse

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   Place the scallops into the bowl of a food processor and pulse 4 to 5 times.

3. 3

   Add the egg whites and pulse until combined.

4. 4

   Scrape down the sides of the bowl and add the salt, pepper, nutmeg, lemon zest and parsley.

5. 5

   Pulse to incorporate.

6. 6

   With the machine running, slowly add all of the cream.

7. 7

   Scrape down the sides of the bowl 1 last time, put the lid back on and run for 5 more seconds.

8. 8

   Place the mousse into a pastry bag or a zip top bag with the tip snipped off and pipe into mini phyllo shells.

9. 9

   Bake for 10 minutes.

10. 10

    Allow to cool 2 to 3 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.