53 Scallop Mousse with Crayfish Sauce

Preparation info
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By Michel Guérard

Published 1978

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Mousseline de Saint-Jacques au coulis d’écrevisses ‘The secret of fish mousses’


Main ingredients

  • 375 g (13¼ oz) fresh scallops, without shells
  • 2 teaspoons


Preparing the mousse

  1. Blend the scallops, seasoned with salt and pepper in the liquidiser or food processor for 3-4 minutes.
  2. When the scallops have become a smooth purée add the whole egg and the egg white. Blend for a further minute. Put the container in the refrigerator for 30 minutes to firm the mixture.
  3. Then re