Grilled Scallops in a Light Mousseline Sauce

Name: Grilled Scallops in a Light Mousseline Sauce
Yield: Serves 4
Ingredients: good pinch of freshly ground black pepper; 4 ripe tomatoes, peeled, deseeded and chopped; 16–24 medium-sized scallops, shelled; 4 tbsp extra virgin olive oil; 2 tbsp fish stock; 6 tbsp light soy sauce; ½ oz / 15 g butter; 2 tbsp white wine vinegar; 2 tbsp whipped cream; 3 oz / 85 g chilled unsalted butter, cut into cubes; good pinch of fine sea salt; ¼ tsp Tabasco sauce; fine strips of courgette, to garnish

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

This dish can be partially prepared in advance. The scallops can be cleaned and put to marinate and the sauce base can be made a few hours in advance. The final preparation is then very quick.

Ingredients

16–24 medium-sized scallops, shelled
4 tbsp extra virgin olive oil
good pinch of freshly ground

Fish course
Pescatarian
Spicy

Method

Make sure you have removed all the pads of muscle from the scallops and dry the scallops well. Marinate them in the olive oil and pepper. To make the sauce, cook the tomatoes in the butter for 2–3 minutes, add the vinegar, fish stock, soy sauce and Tabasco and boil for a further 2 minutes. Blend and sieve the mixture back into a pan. I find that a small frying pan is perfect for making this kin