Photo: Scallop Mousse Recipe
Ingredients
- 1 pound wet sea scallops, muscle removed, rinsed and patted dry
- 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
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.
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By alanna_rice_124...
College Point, 72
on December 22, 2009
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I made this recipe over the summer for a cocktail party and they were great. Not too heavy or over bearing. I didn't have filo dough cups in my supermarket so I bought a roll, cut it into square, and baked them in a mini muffin tin the night before. I'm making them again for this Christmas Eve.
By waterpixie1221
Flagstaff, AZ
on December 17, 2008
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I hate to say it. But they weren't super. Do NOT add more lemon than it calls for, it makes them sickly sweet. After a few on their own, I added carmelized onions and that really brought the flavor up. Needs some major tweeking. Sorry, Alton =(
By fisher0_9079142
Arlington, TX
on November 30, 2007
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This is without a doubt the wort recipe I have ever tried from Food Network.
Dardboard would most likely taste better. It had no flavor at all. This was a complete disapointment.
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