SCALLOP MOUSSE
Provided by Alton Brown
Categories appetizer
Time 30m
Yield 35 to 40 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- 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.
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Christopher DeReef
[email protected]I'm not sure what I did wrong, but my mousse turned out really rubbery.
WAKZY
[email protected]This mousse was delicious! I would definitely recommend it to others.
Arlene Peterkin-Morle
[email protected]Overall, I thought this was a good recipe. It was easy to follow and the mousse turned out well.
Desiree milner
[email protected]The mousse was a bit too runny for my liking.
MD Ziyaul Hoque
[email protected]I thought this mousse was a bit too salty for my taste. I would recommend using less salt next time.
Neville Makoeya
[email protected]This dish was easy to make and very impressive. I will definitely be making it again.
Nessa Love
[email protected]I love seafood and this mousse was no exception. It was flavorful and had a nice creamy texture.
coldkillquik
[email protected]This was my first time making scallop mousse and it turned out great! I followed the recipe exactly and it was perfect.
Sajeel Abbas
[email protected]I'm not a huge seafood fan, but I really enjoyed this mousse. It was delicate and had a lovely texture.
Sushmita Maharjan
[email protected]This scallop mousse was a hit at my dinner party! It was light, fluffy, and packed with flavor. My guests raved about it.