Sautéed Fillet of Lamb with Scallops and Scallop Mousse


Preparation info

  • Difficulty


  • Serves


Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About

Fish with meat is not at all an unusual combination, and this is one of my favourites as it combines probably my two favourite foods, lamb and scallops. It is not the easiest of dishes to prepare or serve, but believe me the ingredients complement each other superbly and it is well worth the effort.


  • 2 pairs best ends of lamb
  • 8 scallops with nice roes
  • 8 spinach leaves
  • ½ recipe for scallop mousse
  • 1 tbsp oil
  • 15 g/½ oz butter
  • Salt and freshly ground white pepper
  • 175 ml/6 fl oz dry white wine
  • 300 ml/½ pint veal stock
  • 2 sprigs fresh tarragon
  • 450 ml/¾ pint double cream


The day before, remove the 2 eyes of meat from each pair of best ends; this should give you 4 strips of meat, 15 cm/6 inches long by 4 cm/1½-1¾ inches wide at the fat end and 2.5 cm/1-1¼ inches at the other. Remove the thin layer of sinew from the eyes of meat. Leave covered until needed.

On the day, preheat the oven to 180°C/350°F/Gas Mark 4. Shell, trim and wash the scallops, and dry well. Wash the spinach leaves well and blanch in boiling water for a few seconds, then refresh in iced water and drain and dry in a cloth. Line eight 40-50 ml/1½-2 fl oz buttered moulds with the spinach, leaving an overhang sufficient to fold over to enclose the mousse when full. Fill each mould with the scallop mousse and finish off by folding over the overhanging spinach. Cover each mould with a piece of buttered foil. Cook the scallop mousse moulds in a bain-marie in the oven for 8-10 minutes. Remove the moulds, and turn up the oven to 190°C/375°F/Gas Mark 5.

Remove the roes from each of the scallops and set aside. Slice each nut of white meat into 5 across the scallop. Cut each eye of lamb across in half, giving 2 pieces about 7.5 cm/3 inches long.

Heat the oil and butter in a frying pan until it sizzles. Season the fillets of lamb and gently sauté, turning once or twice until cooked – this will take 6-8 minutes. Once the lamb is cooked, remove it from the pan, cover and keep warm. Using the fat that is still in the pan, gently fry the slices of scallop meat for 3 seconds each side, and fry the reserved roes for about 5 seconds each side. Remove when cooked, cover and keep warm. Tip off the fat, add the white wine and reduce until there is almost nothing left. Add the veal stock and the tarragon and reduce by half, then pour in the cream and reduce until thickened. Check the seasoning and strain through a strainer.

To Serve

Place the lamb and the scallops in the hot oven for about 2 minutes to reheat, then slice each piece of lamb into 6. Divide the sauce out between the plates and lay the sliced lamb in a straight line just off-centre. Lay 5 slices of scallop next to the lamb and a roe next to that. Tip the mousses out of their moulds, cut a slice from each and lay the mousse and the cut slice next to the roes. If you have any good leaves of tarragon left, then sprinkle a few over the top of the lamb. By serving the dish like this, you should achieve a triangular effect which will emphasize both the lamb and the scallop mousse.