Recipe courtesy of Alton Brown
Show: Good Eats
Scallop Mousse
Total:
30 min
Active:
20 min
Yield:
35 to 40 servings
Level:
Intermediate
Total:
30 min
Active:
20 min
Yield:
35 to 40 servings
Level:
Intermediate

Ingredients

Directions

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.

IDEAS YOU'LL LOVE

Scallops Provencal

Recipe courtesy of Ina Garten

Milk Chocolate Mousse

Recipe courtesy of Ree Drummond

Chocolate Mousse

Recipe courtesy of Food Network Kitchen

Bay Scallop Gratin

Recipe courtesy of Ina Garten

Grilled Scallops with Orange-Scented Quinoa

Recipe courtesy of Giada De Laurentiis

Seared Scallops

Recipe courtesy of Alton Brown

Chocolate Mousse

Recipe courtesy of Bill Yosses

Chocolate Mousse

Recipe courtesy of Alton Brown

Dark Chocolate Mousse

Recipe courtesy of Bobby Flay

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking