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Scallop Soufflé with Mushroom & Tarragon Cream

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

    • Ready in

      45 min

Appears in
French Countryside Cooking

By Daniel Galmiche

Published 2021

  • About

This is one of my favourite recipes to serve to friends. Although there’s egg and cream, don’t think for a minute that the soufflés will be heavy – on the contrary, they are fantastically light.

Ingredients

  • 100 g/ oz scallops, rinsed
  • 1 large egg
  • 185<

Method

  1. Remove the roes from the scallops, trim off any tough flesh and remove any veins. Put the scallops, egg and 4 tablespoons of the cream into a blender. Season with salt and white pepper and blend to a very fine, smooth, shiny purée. Pass the scallop mixture through a fine sieve (

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