Scallop Mousse

Name: Scallop Mousse
Ingredients: 1 pound wet sea scallops, muscle removed, rinsed and patted dry; 2 egg whites; 1 teaspoon kosher salt; 1/4 teaspoon white pepper; 1/4 teaspoon freshly ground nutmeg; 1/2 teaspoon lemon zest; 1/2 teaspoon chopped fresh parsley leaves; 1/4 cup heavy cream, very cold; 35 to 40 mini phyllo shells

9 ingredients

10 steps

Ingredients

1 pound wet sea scallops, muscle removed, rinsed and patted dry
2 egg whites
1 teaspoon kosher salt
1/4 teaspoon white pepper
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon lemon zest
1/2 teaspoon chopped fresh parsley leaves
1/4 cup heavy cream, very cold
35 to 40 mini phyllo shells

Directions

1

Preheat the oven to 350 degrees F.
2

Place the scallops into the bowl of a food processor and pulse 4 to 5 times.
3

Add the egg whites and pulse until combined.
4

Scrape down the sides of the bowl and add the salt, pepper, nutmeg, lemon zest and parsley.
5

Pulse to incorporate.
6

With the machine running, slowly add all of the cream.
7

Scrape down the sides of the bowl 1 last time, put the lid back on and run for 5 more seconds.
8

Place the mousse into a pastry bag or a zip top bag with the tip snipped off and pipe into mini phyllo shells.
9

Bake for 10 minutes.
10

Allow to cool 2 to 3 minutes before serving.