Mousseline of Scallops with Ginger


Preparation info

  • Difficulty


  • Serves


Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About

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 175 ml/6 fl oz moulds to serve as a main course, or eight 85 ml/3 fl oz moulds for a first course.



  • 12 scallops
  • 1 tsp salt
  • 1 egg white
  • 300 ml/½ pint double cream
  • 40 ml/ fl oz dry vermouth
  • Pinch of cayenne pepper
  • freshly ground white pepper


  • 50 g/2 oz fresh root ginger
  • 225 ml/8 fl oz fish stock
  • 120 ml/4 fl oz dry white wine
  • 300 ml/½ pint double cream


  • 4 slices truffle (optional)
  • sprigs of fresh chervil or dill


Preheat the oven to 180°C/350°F/Gas Mark 4.

To make the mousseline, ensure that the scallops are well cleaned and washed, then dry them thoroughly on kitchen paper or a cloth. Remove 4 roes and set to one side; these will be used to garnish the finished dish. Place the remaining scallops in a blender or food processor along with the salt and blend until you have a smooth paste. Add the egg white and blend again to mix in thoroughly. Rub the mixture through a sieve into a bowl set on crushed ice. Gradually add two-thirds of the cream, then stir in the vermouth, the cayenne and a little freshly ground white pepper. Now test the mousse. If the texture is a little too rubbery, add a bit more cream and test again until you are satisfied with the texture. Divide the mousse out between the moulds, which should be well buttered, cover with buttered foil and cook in a bain-marie in the oven for 10-12 minutes for small moulds or 15-18 minutes for a large one.

For the sauce, peel the ginger and cut into very fine strips about 2 cm/¾ inch long. Poach the reserved roes in a little of the fish stock for about 15 seconds. When cooked, remove from the liquor, cover and keep warm. Add the liquor to the rest of the fish stock along with the white wine and ginger peelings and reduce until it is syrupy. Add the cream and reduce again until it starts to thicken.

To Serve

Strain the sauce through a conical strainer, add the strips of ginger and whisk in the butter gradually until it has all melted. Tip the mousselines out of their moulds and onto the serving plates. Pour over the sauce and top with the poached roes and slices of truffle.