Sautéed Fillet of Lamb with Scallops and Scallop Mousse

Name: Sautéed Fillet of Lamb with Scallops and Scallop Mousse
Yield: Serves 8
Ingredients: ½ recipe for scallop mousse; 450 ml/¾ pint double cream; Salt and freshly ground white pepper; 2 sprigs fresh tarragon; 300 ml/½ pint veal stock; 8 spinach leaves; 2 pairs best ends of lamb; 8 scallops with nice roes; 175 ml/6 fl oz dry white wine; 15 g/½ oz butter; 1 tbsp oil

Preparation info

Serves
8

Difficulty
Medium

Appears in

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.

Ingredients

2 pairs best ends of lamb
8 scallops with nice roes
8 spinach leaves

Dinner
Main course
Gluten-free

Method

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