SCALLOP MOUSSE
Provided by Alton Brown
Categories appetizer
Time 30m
Yield 35 to 40 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Place the scallops into the bowl of a food processor and pulse 4 to 5 times. Add the egg whites and pulse until combined. Scrape down the sides of the bowl and add the salt, pepper, nutmeg, lemon zest and parsley. Pulse to incorporate. With the machine running, slowly add all of the cream. Scrape down the sides of the bowl 1 last time, put the lid back on and run for 5 more seconds.
- Place the mousse into a pastry bag or a zip top bag with the tip snipped off and pipe into mini phyllo shells. Bake for 10 minutes. Allow to cool 2 to 3 minutes before serving.
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Sweetie Peter
sweetie.peter53@yahoo.comThis mousse is so light and fluffy, it's almost like a cloud.
Musawer Gull
musawer_gull@hotmail.comI've never made mousse before, but this recipe made it easy.
SDsleep
sdsleep@gmail.comThis recipe is a great way to use up leftover scallops.
Valencia GREEFF
greeff_v@gmail.comI'm not a big fan of seafood, but I actually really enjoyed this mousse.
Rezaan Swartz
s_rezaan@gmail.comThe mousse was a little bland, but I added some extra seasoning and it was perfect.
Khiaf Ali
k-ali95@yahoo.comI would definitely make this again for a special occasion.
Noreen Munawar
m_n9@yahoo.comThis recipe was easy to follow and the mousse turned out great!
Ephraim seerane
s_e98@yahoo.comThe mousse was a bit too salty for my taste, but overall it was a good recipe.
kuku mary magdaline
kuku.m@hotmail.comI love how versatile this recipe is. I've served it as an appetizer, a main course, and even a dessert.
Ghulam rasool Pitafi
r-ghulam42@yahoo.comThis recipe is a keeper! The mousse was smooth and creamy, with just the right amount of seafood flavor.
Rafeeqamy Amyrafeeq
a-r82@aol.comI've made this mousse several times now, and it's always a crowd-pleaser. It's so easy to make, and it looks so elegant when served.
Thomas
thomas@gmail.comThis scallop mousse was a hit at my dinner party! It was light and airy, with a delicate flavor that melted in my mouth.