Scallop Mousse Recipe - Great British Chefs

This scallop recipe from Marcello Tully takes the lovely French classic to a whole new level, with king scallops, scallop mousse and a white wine sauce.The recipe can also be made with white crab meat as an alternative to scallops for a different taste and texture.

Ingredients

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Scallop mousse

150g of scallops
150ml of double cream
1 egg white
3g of salt

White wine sauce

250ml of fish stock
330ml of double cream
50ml of white wine
salt

Garnish

6 king scallops
olive oil
1 handful of dill

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Food processor or blender
Piping bag and nozzle
Stainless steel rings

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

150g of scallops
150ml of double cream
3g of salt
1 egg white

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

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.

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

250ml of fish stock
50ml of white wine
330ml of double cream
salt

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 king scallops
olive oil

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

1 handful of dill

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Marcello Tully

When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.

Scallop mousse

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