Chill the bowl of a food processor in the freezer for 15 minutes before making the scallop mousse. Place the scallop and prawn meat on a clean tea towel to extract any moisture.
Bring a pot of salted water to the boil, blanche the strips of leek for 30 seconds and then refresh in iced water. Drain the leek and lay on a clean tea towel to extract any excess water. When dry, use a sharp knife and scrape the back of the leek to remove any stringy bits, leaving thin transparent pieces of leek. Liberally brush 4 round pastry rings,
Roll the scampi tails from the tail to the head and tie tightly with a piece of string. Refrigerate until ready to use. Pre-heat the oven to 200°C.
Prepare the scallop mousse: Dice the scallop and prawn meat and place into the chilled food processor with a pinch of salt and freshly ground pepper. Blend until smooth. Add the egg white and Pernod reduction and lastly, the
Make a test of the mousse to check the consistency and seasoning. Spoon the mousse into a piping bag fitted with a
Lightly season the tomato concasse with salt and freshly ground pepper and warm under a salamander. Season the scampi tails with salt and freshly ground pepper. Heat the olive oil in a heavy-based pan and cook the scampi tails 2 minutes until golden brown. Turn the scampi over and cook for a further minute. Add the whole butter and as it melts, squeeze the lemon juice over the scampi. Baste the scampi with the butter and lemon for 1 minute before removing from the pan. Allow the scampi to rest for 2 minutes before removing the string from them. Warm the fish veloute and finish with the
After 8 minutes check that the scallop mousse is cooked by inserting the tip of a knife into the centre of the mousse. The knife should come away clean but if not, give the mousse a further 2 minutes cooking time before testing again.
Remove the mousse from the steamer and place in the centre of a warm plate. Gently lift the pastry ring off the mousse and beside it, spoon a small mound of tomato concasse topped with a scampi tail. Spoon
© 2005 Liam Tomlin. All rights reserved.