Scallop Mousseline
You must log in to upload a photo.
(unrated) Log in to rate this recipe!
Credit: Patrick Hoogerhyde, Executive Chef, Glacier BrewHouse, Anchorage, Alaska
Sizzle, Fall 2010
Ingredients
1 lb. scallops, roughly chopped (white fish may be substituted)
1 t. kosher salt
1 egg white
1 cup heavy cream
Instructions
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.
Yield
1 lb.
Tags
ACF reserves the right to remove inappropriate comments.
