Scallop Mousseline

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   1. Pre-heat the oven to 220 degrees C.

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   2. Generously butter four individual ramekins.

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   3. In the food processor, process to a fine puree the Scallops and seasoning; add the Egg +egg-white, and process some more, then finally process the Cream into the mixture. If necessary, use a spatula to clean the mixture from the sides of the processor bowl from time to time, to ensure the ingredients in the mixture are all entirely incorporated.

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   4. Divide the mixture between the greased ramekins, then cook in a bain marie in the pre-heated oven for thirty minutes. Loosely cover the bain marie with a sheet of aluminium foil before you place it in the oven, as this will prevent a skin from forming.

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   5. If to be eaten hot, unmould the mousselines into heated shallow bowls, and surround each one with the sauce of your choice. If to be eaten cold, allow the mousselines to cool, then chill them in the fridge and serve them cold in the same manner the following day.

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   Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.