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- Prep Time:
- 20 min
- Inactive Prep Time:
- hr min
- Cook Time:
- 10 min
- Level:
- Intermediate
- Serves:
- 35 to 40 servings
Ingredients
1 pound wet sea scallops, muscle removed, rinsed and patteddry
2 egg whites
1 teaspoon kosher salt
1/4 teaspoon white pepper
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon lemon zest
1/2 teaspoon chopped fresh parsley leaves
1/4 cup heavy cream, very cold
35 to 40 mini phyllo shells
Instructions
Preheat the oven to 350 degreesF.
Copyright 2008 Television Food Network G.P., All Rights Reserved
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.
Copyright 2008 Television Food Network G.P., All Rights Reserved
Printed from FoodNetwork.com on 09/25/2008
© 2008 Scripps Networks, LLC. All Rights Reserved