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Scallop Mousseline with Artichoke Purée
- Serves
8
- Difficulty
Medium
Published 1990
An elegant dish, this scallop mousseline – cut into the pretty green turrets and you reveal a centre of palest coral-pink. It tastes as elegant as it looks, too.
The mousseline could also be cooked as a terrine in a leaf-lined loaf tin instead of individual moulds. Increase the cooking time appropriately to compensate for greater volume. The artichoke purée can be made in advance and reheated as the mousseline is cooking. When Jerusalem artichokes are out of season, serve with an
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