Seafood｜Spring｜Vegetables｜Western｜ホタテのムース／アンディーブ添え
Scallop Mousse with Endive Garnish
Culinary Workshop - Culinary Art - Apr. 2007
Ingredients
| Scallops | 50g - Slice each scallop into two thin pieces and season with salt and pepper. |
| Unsalted butter | 10g |
| White wine | 50ml |
| Heavy cream | 50ml |
| Mayonnaise | 40g |
| Gelatin powder | 1g - Soften in 1 tsp of water. |
| Capers | 1 tbsp - Reserve some for garnish. |
| Endive (chicory), lemon, parsley | As needed |
Instructions
- In a frying pan, melt butter and cook the scallops over low heat. Add white wine and cook gently until plump.
- Once cooled, place the scallops and 50ml of the cooking liquid into a food processor and blend.
- Add heavy cream, mayonnaise, the softened gelatin, and capers, and blend further.
- Pour into a container and chill in the refrigerator until set.
- Fill endive leaves with the mousse from step 4, and garnish with capers, lemon, and parsley.
Note: If you don't have a food processor, use a mortar and pestle.