Mousseline of Scallop Roe with Saffron Sauce

Name: Mousseline of Scallop Roe with Saffron Sauce
Yield: serves 6
Ingredients: white pepper; toasted flaked almonds or pine kernels; ½0 g/25 saffron filaments or ½ sachet powdered saffron, steeped in 2 tablespoons hot water; salt; toasted flaked almonds or pine kernels; 150 ml /5 oz double cream; 1 shallot, finely chopped; 10–12 scallops with large roes; 3 eggs; ½0 g/25 saffron filaments or ½ sachet powdered saffron, steeped in 2 tablespoons hot water; ½0 g/25 saffron filaments or ½ sachet powdered saffron, steeped in 2 tablespoons hot water; 75 g /3 oz unsalted butter; 425 ml/15 fl oz fish stock; 10–12 scallops with large roes

Preparation info

serves
6

Difficulty
Medium

Appears in

The Scented Kitchen

By Frances Bissell

Published 2012

About

I am particularly fond of this recipe, which I developed more than 20 years ago, as it contributed to my winning the cookery competition that was the start of my career as a chef and food writer.

Ingredients

10–12 scallops with large roes
3 eggs
150 ml /5

Fish course
Pescatarian
Gluten-free

Method

Pre-heat the oven to 150°C/300°F/gas mark 2; if your oven is on the hot side, use a slightly lower setting. Rinse the scallops free of sand and remove the thick pad of muscle and the roe or coral. Set aside 6 or 8 of the best-shaped scallops – these you can sauté and serve with the mousselines. Put the rest of