Scallop mousse with a prawn sauce

Gabriel Gaté

This is an elegant dish, perfect for a dinner party.

Time

40 minutes total: 20 minutes attended, 20 minutes unattended

Difficulty

hard

Yield

1000 g (servings 4 )

Ingredients

Weight

Volume

Procedure

—

Pre-heat oven to 140°C / 284°F.

Butter four ½-cup capacity soufflé moulds.

Boil water.

Scallops, cleaned, roe removed

350 g

¾ lb

Place in a food processor and puree.

Eggs

100 g

2 large

Add to processor and process to combine.

Transfer to a mixing bowl.

Cream

100 g

3½ fl oz

Salt

0.5 g

1¼ dash

Pepper

0.1 g

1 dash

Add to bowl and mix to combine.

Spoon mixture into prepared moulds A.

Place moulds in baking dish and add enough hot water to reach ⅘" / 20 mm up the sides of the mould.

Bake until set and cooked through, 20-22 minutes.

Meanwhile, peel and devein prawns (optionally, leaving tail intact), reserving shells.

Olive oil

14 g

1 tbsp

Heat in a saucepan over high heat.

Add reserved prawn shells and cook 3 minutes.

Shallot (french), finely chopped

60 g

1 small

Fennel seed

0.3 g

10 whole

Add to pan and cook 2 minutes.

Tomato passata

63 g

¼ cup

Dry white wine (or dry apple cider)

100 g

100 ml / 3½ fl oz

Add to pan and bring to boil. Simmer 5 minutes.

Cream

100 g

100 ml / 3½ fl oz

Add to pan and stir to combine. Cook 3 minutes.

Strain sauce and return to pan. (Discard solids.)

Reduce heat to medium.

Prawns, green (uncooked), peeled and deveined

8 medium

Add to pan and cook gently, 2–3 minutes.

Remove prawns from sauce.

Salt

0.5 g

1¼ dash

Chilli powder

0.3 g

0.13 tsp

Season prawns.

Carefully invert the mousse moulds onto serving plates (they are delicate).

[

Spoon a little sauce over each mousse. Arrange 2 prawns on each plate.

Chives, finely chopped

15 g

⅓ cup

]

Garnish and serve.

Adapted: 2016.

Notes

You can add the prawn heads to the shells, but be careful. The prawn heads contain a lot of flavour and this can overwhelm the sauce. Try adding just one or two heads to the frying step to boost flavour.

Nutrition

Serving size 250 g; calories 252.5 kcal, kilojoules 1056.5 kJ, protein 17.4 g, carbohydrates 8.7 g, sugar 2 g, fat 13.8 g, saturated fat 5.6 g, unsaturated fat 12 g, trans fat 0 g, fiber 0.8 g, cholesterol 146.6 mg,

Type mousse

Author bhsimon

Yield

Servings

Serving size 250 g

Serve	Per serve
Energy (kcal)	252.5
Energy (kJ)	1056.5
Protein (g)	17.4
Fat (g)	13.8
Carbs (g)	8.7
Sugars (g)	2
Fiber (g)	0.8
Sodium (mg)	601.7
Cholesterol (mg)	146.6

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