Pairs with Compton Family Wines Pinot Gris
Serves 6 and takes 60 minutes. Preheat oven to 275 degrees.
- 150 g of Scallops (note- 3.5 oz. equals 100 grams)
- 2/3 cup of heavy (or whipping) cream
- 1 egg white
- ½ teaspoon salt
White Wine Sauce
- 1 cup ﬁsh stock
- 1/3 cup heavy cream
- ¼ cup white wine
- Salt- to taste
- 6 King scallops – or large
- Olive Oil
- 1 handful of dill
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 20 seconds.
2. Preheat oven to 275 degrees. Line the base of each stainless-steel ring with cling wrap. Transfer the mousse to a piping bag and pipe the mouse into the rings; dividing evenly between them- about ¼ cup per portion. Using a rounded spoon, smooth over the surface.
3. Sit the mousses in a roasting and half-ﬁll it with hot water. Bake for 15 minutes and remove from the oven.
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 a boil and simmer until the mixture coats the back of the 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 wrap from the mousse. 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 top with three scallop discs. Garnish with dill and serve.