SCALLOP MOUSSE WITH MILD TOMATO CONSOMMÉ
PORTION- 1 Pt
GARNISH- Sun dried Cherry
tomato
|
No.
|
INGREDIENTS
|
QUANTITY
|
|
1
|
wet sea scallops, muscle removed
|
50gm
|
|
2
|
egg whites
|
1
no
|
|
3
|
freshly ground nutmeg
|
a
pinch
|
|
4
|
lemon zest
|
1
no
|
|
5
|
chopped fresh parsley leaves
|
10gm
|
|
6
|
heavy cream, very cold
|
20
ml
|
|
7
|
mini phyllo shells
|
1
no
|
METHOD
- Preheat
the oven to 170*c. Place the scallops into the bowl of a food processor
and pulse 4 to 5 times.
- 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.
- Place
the mousse into a pastry bag or a zip top bag with the tip snipped off and
pipe into mini phyllo shells.
- Bake for 10 minutes. Allow to cool 2 to 3 minutes before serving.
- Serve Scallop mousse with Chilled tomato Consommé.
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