Scallop Soufflé with Mushroom & Tarragon Cream

Name: Scallop Soufflé with Mushroom & Tarragon Cream
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: Serves 4
Ingredients: 1 large egg; 100 g/3½ oz scallops, rinsed; 1 tbsp roughly chopped tarragon leaves, plus 4 tiny tarragon sprigs; 125 g/4½ oz button mushrooms, roughly chopped; 20 g/¾ oz unsalted butter; 4 tbsp Vegetable Stock; 185 ml/6 fl oz/¾ cup whipping cream; sea salt and freshly ground white pepper

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/3½ oz scallops, rinsed
1 large egg
185<

Starter
Pescatarian
Gluten-free

Method

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 (