Recipes · Appetizers
Robert’s Mousse of Scallops
- Serves
- 8
- Meal
- Appetizers
- Issue
- FEBRUARY 2019
Ingredients
- 1/2 cup clam juice
- 3 Tbs. butter
- 1 tsp. lemon juice
- 6 Tbs. flour
- 3 eggs
- 1/4 tsp. Worcestershire Sauce
- 2 dashes Tabasco
- 1 tsp. salt
- 1/4 tsp. white pepper
- 1½ cups fresh scallops, bay or sea
- 3 egg whites
- 3/4 cup heavy cream
Method
To make the panade:
In a saucepan, boil the clam juice, butter, and lemon juice. Stir in the flour, mixing with a wooden spoon until a small sticky ball is formed. Remove the mixture from the heat and add the eggs, one at a time. Then add the Worcestershire sauce, Tabasco sauce, salt, and white pepper. Set aside.
Grind the scallops in a food processor until fine and pasty. Whip the panade and scallops together with the egg whites and heavy cream in an electric mixer until light and airy, about one to two minutes.
Place in a well-buttered 1½-quart casserole. Bake at 400°F about 25 to 30 minutes, until puffy and firm in the center.
From “Déjà Food.”
Notes & tips
Chef’s Note: The panade, or pâte à choux mixture, is the most important ingredient outside of the fresh scallops. Without this puffy paste, the mousse would not rise.