Scallop Mousse

Name: Scallop Mousse
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 40
Cuisine: Global
Ingredients: 2 egg whites; 1 teaspoons chopped fresh parsley leaves; 59 milliliters heavy cream, very cold; 1 teaspoon kosher salt; 1 teaspoons lemon zest; 0 teaspoons freshly ground nutmeg; 35 mini phyllo shells; 454 grams wet sea scallops, muscle removed, rinsed and patted dry; 0 teaspoons white pepper

This recipe makes 40 servings with 17 calories, 1g of protein, and 1g of fat each. This recipe covers 0% of your daily requirements of vitamins and minerals. If you have kosher salt, pepper, phyllo shells, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

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

Ingredients you will need

Scallops

Equipment you will use

Food Processor

Bowl

Add the egg whites and pulse until combined. Scrape down the sides of the bowl and add the salt, pepper, nutmeg, lemon zest and parsley. Pulse to incorporate. With the machine running, slowly add all of the cream. Scrape down the sides of the bowl 1 last time, put the lid back on and run for 5 more seconds.

Ingredients you will need

Egg Whites

Lemon Zest

Parsley

Nutmeg

Pepper

Cream

Salt

Equipment you will use

Bowl

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

Ingredients you will need

Mini Filo Shells

Equipment you will use

Pastry Bag

Bake for 10 minutes. Allow to cool 2 to 3 minutes before serving.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

egg whites 1teaspoons

chopped fresh parsley leaves 59milliliters

heavy cream, very cold 1teaspoon

kosher salt 1teaspoons

lemon zest 0teaspoons

freshly ground nutmeg 35

mini phyllo shells 454grams

wet sea scallops, muscle removed, rinsed and patted dry 0teaspoons

white pepper

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are great choices for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Aubert Lauren Vineyard Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 139 dollars per bottle.