Scallop Mousseline

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Credit: Patrick Hoogerhyde, Executive Chef, Glacier BrewHouse, Anchorage, Alaska
Sizzle, Fall 2010


1 lb. scallops, roughly chopped (white fish may be substituted)
1 t. kosher salt
1 egg white
1 cup heavy cream


Method: Chill food processor bowl and blade in freezer for 30 minutes. Place scallops in food processor with salt; pulse into paste. Pulse in egg white and cream, intermittently scraping bowl to incorporate into a smooth paste. Reserve.

Note: All ingredients must be kept cold. Processing time in food processor must be done in pulses. Will be more pliable and work best if used within 2-4 hours; can refrigerate up to 3 days.


1 lb.


Seafood, Side, Sizzle

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Association of Nutrition & Foodservice Professionals