SCALLOP MOUSSELINE
Steps:
- 1. Pre-heat the oven to 220 degrees C. 2. Generously butter four individual ramekins. 3. In the food processor, process to a fine purée 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. 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. 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. Enjoy!
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Elizabeth juma
[email protected]I would not recommend this recipe to anyone.
Sergio gufo
[email protected]This recipe was a disaster. The mousseline was too runny and the scallops were overcooked.
Shamim Nakku
[email protected]I had some trouble getting the mousseline to set properly. I think I might have overcooked it.
Maria Nampijja
[email protected]I found this recipe to be a little bland. I added some extra herbs and spices to give it more flavor.
Choney Dorji
[email protected]This recipe is a bit pricey, but it's worth it for a special occasion.
Razaul Karim
[email protected]I'm not a huge fan of seafood, but I really enjoyed this dish.
The B Gsm
[email protected]I made this for a special occasion and it was a hit. Everyone raved about it.
Avey Ovo
[email protected]This recipe is a great way to impress your guests.
Omer Nawaz
[email protected]I love the delicate flavor of the scallops in this recipe.
Irfañ Malik110
[email protected]This dish is definitely worth the effort. It's a little time-consuming, but the end result is worth it.
Danuwar Gunda
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it. The mousseline was surprisingly easy to make and it turned out beautifully. It was a real showstopper at my dinner party.
Ryan Christenbury
[email protected]I followed the recipe exactly and the results were stunning. The mousseline was so smooth and creamy, and the scallops were cooked perfectly. I served it with a simple lemon butter sauce and it was absolutely delicious.
Muneza Patrick
[email protected]This scallop mousseline recipe was an absolute delight! The texture was light and fluffy, and the flavors were incredibly delicate. I would highly recommend this recipe to anyone who loves seafood.