Fish Mousseline with a Hidden Scallop

Coquilles St. - Jacques en Surprise

Preparation info
  • Serves


    • Difficulty


Appears in
French Classics Made Easy

By Richard Grausman

Published 2011

  • About

A SCALLOP buried in each ramekin-molded mousseline is the surprise in the French title.

The fish mousseline can be made and assembled with the poached scallops in the ramekins up to one day in advance of serving. The ramekins cook rapidly on top of the stove in a covered skillet partially filled with simmering water.



  1. Butter ten ¾-cup ramekins.
  2. In a medium-size saucepan of simmering water, poach the scallops for 15 seconds. Drain immediately and set aside.
  3. Divide the mousseline equally among the prepared ramekins. Bury a scallop in the center of each portion. (The recipe c