Scallop Mousse with Roast Scampi Tail, Champagne Veloute and Caviar



  • 200g Fresh scallop meat with muscles removed
  • 100g Fresh prawn meat, peeled and deveined
  • 4 pieces white of leek, 20cm long and 4.5cm wide
  • 10g Softened, unsalted butter
  • 4 Scampi tails, peeled and deveined
  • 1 Free-range egg white
  • 5ml Pernod reduction
  • 300-400ml Chilled cream
  • 20g Tomato concasse
  • 5ml Olive oil
  • 15g Whole, unsalted butter
  • ½ Lemon
  • 100ml Fish veloute
  • 20ml Champagne
  • 20g Oscietra caviar
  • 4 sprigs chervil
  • Salt
  • Freshly ground pepper


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, 4cm in diameter by 4.5cm deep with the softened butter and line each one with a strip of blanched leek, ensuring that the ends overlap. Trim the leek with a sharp knife so they are flush with the top of the moulds. Place each mould on a square of buttered greaseproof paper and refrigerate until ready to use.

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 300ml chilled cream in a slow, steady stream. When the cream is fully incorporated, stop the motor and transfer the mousse to a clean bowl and refrigerate for 30 minutes before passing it through a fine drum sieve.

Make a test of the mousse to check the consistency and seasoning. Spoon the mousse into a piping bag fitted with a 2cm nozzle and fill each leek-lined mould to the top. Place the mousse back in the fridge for half an hour before cooking in a steamer for 8 minutes.

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 20ml champagne.

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 5g caviar onto the scampi and garnish with a sprig of chervil. Blend the champagne veloute with a hand-blender, and spoon it onto the mousse.