Side Pannel
Hot Seafood Mousse with Shrimp Sauce
Hot Seafood Mousse with Shrimp Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood
Ingredients List
- 1 lb Scallops (thawed if frozen)
- 2 tb Butter, melted
- 1 tb All-purpose flour
- 1 Egg, lightly beaten
- 3/4 ts Salt
- 1/4 ts White pepper
- Pinch nutmeg
- 2 c Light cream
- Shrimp sauce(recipe follows)
- Lemon slices
Directions
SHRIMP SAUCE
1/4 c Butter
1/4 c All-purpose flour
2 1/4 c Milk
4 ts Lemon juice
White pepper
1 c Cooked salad shrimp*
In food processor, chop scallops finely. Add butter, flour, egg, salt,
pepper and nutmeg; process for 30 seconds. With machine running, gradually
pour in cream.
Transfer to greased 4 cup mould; cover with lid or foil. Place in small
roasting pan; pour enough boiling water into pan to come halfway up side of
mould. Bake in 350øF oven for 1 hour or until firm to the touch and
toothpick inserted in center comes out clean, adding more water to pan if
necessary to maintain level.
Remove mould from water; let stand for 10 minutes. Loosen edges of mousse
with point of sharp knife; invert heated platter over top and unmould. Pour
half of the Shrimp Sauce over and garnish with lemon slices. Serve
immediately and pass remaining sauce separately. Makes 6 to 8 servings.
1/4 c Butter
1/4 c All-purpose flour
2 1/4 c Milk
4 ts Lemon juice
White pepper
1 c Cooked salad shrimp*
In food processor, chop scallops finely. Add butter, flour, egg, salt,
pepper and nutmeg; process for 30 seconds. With machine running, gradually
pour in cream.
Transfer to greased 4 cup mould; cover with lid or foil. Place in small
roasting pan; pour enough boiling water into pan to come halfway up side of
mould. Bake in 350øF oven for 1 hour or until firm to the touch and
toothpick inserted in center comes out clean, adding more water to pan if
necessary to maintain level.
Remove mould from water; let stand for 10 minutes. Loosen edges of mousse
with point of sharp knife; invert heated platter over top and unmould. Pour
half of the Shrimp Sauce over and garnish with lemon slices. Serve
immediately and pass remaining sauce separately. Makes 6 to 8 servings.
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