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Mousseline of Scallops with Ginger
- Serves
4-8
- Difficulty
Medium
By Ian McAndrew
Published 1989
This dish works equally well as a first course and as a main course. As with mussels, many people do not like the texture of scallops but like the flavour. Used in a mousseline, the texture is lost but the intense flavour remains. I must confess to preferring scallops this way. This will make four
Ingredients
Method
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