53 Scallop Mousse with Crayfish Sauce

Name: Scallop Mousse with Crayfish Sauce
Yield: For six people
Cuisine: French
Ingredients: 6 slices of fresh or preserved truffle (optional); 6 whole freshwater crayfish or Dublin Bay prawns removed from their shells, plus 6 tails and 6 emptied head shells kept back from making the Freshwater Crayfish Sauce; 50 g (1¾ oz) melted butter; 10 turns of the peppermill; 1 whole egg; 1 egg white; 50 ml (scant pint) double cream; 375 g (13¼ oz) fresh scallops, without shells; 2 teaspoons salt

Preparation info

For
six
people

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

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

Ingredients

Main ingredients

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

Europe
France
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Preparing the mousse

Blend the scallops, seasoned with salt and pepper in the liquidiser or food processor for 3-4 minutes.
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.
Then re