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Baked Scallop Mousse With Sweet Orange Bouillon Recipe

Ingredients

How to make it

  • Maine Scallop Mousse

  • Preheat oven to 300º.
  • In a food processor, blend scallops and cream quickly until smooth.
  • Season mix with salt, nutmeg and white pepper.
  • Remove mix from food processor and place in a bowl.
  • Reserve. In a separate stainless steel bowl, whip egg whites until slightly firm but not stiff.
  • Fold egg whites gently into scallop mixture.
  • Once combined, place mix into 1” buttered ramekins.
  • Place ramekins in a high-sided baking dish, and fill pan halfway with hot water.
  • Bake in oven for 10 to 15 minutes.

  • Langoustine Bouillon

  • Clean langoustines by separating heads and tails and deveining. Set aside.
  • Cut carrots, celery and onion in cubes. In a heavy pot with 2 liters of water, place langoustines, vegetables, orange segments, cloves and bay leaf.
  • Bring to a boil and cook on medium low heat for 20 minutes. Strain and reserve the stock. Keep langoustines.
  • In a pan, sauté langoustines with olive oil, salt and pepper. Do not overcook. Reserve. Return stock to heat and add butter. Using a hand mixer, blend stock and butter on the surface until it foams. Keep on low heat.

  • Garnish

  • Roll out phyllo dough and cut rectangular pieces about 1”x 1”. Flash-fry the dough until crisp and light in color.

  • To Serve

  • Unmold scallop mousse from the ramekins and place in the center of a large pasta bowl.
  • Top mousse with a langoustine, then cover the mold and langoustine with blended bouillon.
  • Garnish with micro greens.
  • Top langoustine with crisp phyllo and orchid. Serve very hot.
  • Credits:
  • Chef Philippe Ruiz
  • of Palme d’Or
  • The Cellar Club at the Biltmore Chef's Cookbook
  • url:
  • http://www.thecellarclub.com/cookbook/Baked_Scallop_Mousse.asp
  • Photo shown is from the above url.

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