Mousseline of Scallops with Orange

Preparation info

  • Serves


    • Difficulty


Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About

This is a variation on the scallop mousse with ginger. Orange complements scallops very well. Once the art of making a mousse has been mastered, the variations are limitless. This quantity will give you 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.