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Sumptuously dressed in white wine sauce, this scallop recipe from Marcello Tully takes the lovely French classic to a whole new level. With wonderful seaside flavours from the king scallops, the scallop mousse and the sauce, this is a beautiful seafood recipe to make for a romantic evening or a luxurious dinner party. The recipe can also be made with white crab meat as an alternative to scallops for a different taste and texture

Method
1.
To make the mousse, put the scallops in a food processor or blender and pulse until smooth. Add the egg white and salt and mix briefly, then add the cream and blend until smooth and silky, making sure not to overwhip or the mix will split. This should take around 20 seconds
2.
Preheat the oven to 150°C/Gas mark 2. Line the base of each stainless steel ring with cling film. Transfer the mousse to a piping bag and pipe the mousse into the rings, dividing it evenly between them – about 50g per portion. Using a rounded spoon, smooth over the surface
3.
Sit the mousses in a roasting tin and half-fill it with hot water from the kettle. Bake for 15 minutes then remove from the oven and remove.
4.
Meanwhile, make the sauce. Combine the fish stock and wine in a saucepan and bring to a rapid boil. Reduce the liquid by one-third, until it resembles a glaze. Add the cream and salt to taste then return to the boil and simmer until the mix coats back of spoon. Keep warm until needed
5.
Cut each king scallop into three discs. Heat a frying pan over a high heat, add a little oil and fry the scallop discs on each side for 30 seconds only
6.
Remove the cling film from the mousses. Run a sharp knife around the inside of the rings and gently lift them off. Put the mousses on serving plates cover with sauce and arrange three scallop discs on top of each. Add some dill and serve
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Scallop recipe with a light and crisp white wine, a rosé wine, or a champagne or sparkling white wine

Ingredients

Scallop mousse

White wine sauce

  • 250ml of Fish stock
  • 330ml of double cream
  • 50ml of white wine
  • salt

Garnish

Equipment

  1. Stainless steel rings
  2. Piping bag and nozzle
  3. Food processor or blender

Share this Recipe

This scallop recipe from Marcello Tully is based on a French classic. The scallops are dressed in a lovely white wine sauce and silky, delicious scallop mousse