Description

This versatile mousse is a creamy blend of scallops with egg, heavy cream, lemon and tomato paste. Use in stuffed fish or shrimp, or just as a delicious terrine or quenelle. Chef Walter also uses this mousse as a base for his seafood sausage.

Ingredients

• 3  Pound(s) Scallops, dry mussels removed
1
• 1  Each Egg
2
• 1/2  Cup(s) Heavy Cream
3
• 1 ½ one_half Table Spoon(s) Tomato Paste
4
• ½ one_half Tea Spoon(s) Pure Lemon Olive Oil or Lemon Zest
5
• ⅓ one_third Tea Spoon(s) Black Pepper
6
• ½ one_half Tea Spoon(s) Sea Salt
7

Directions

1. Put scallops into food processor and process for about 4 seconds to break scallops up
2. Add egg, heavy cream, tomato paste, salt and pepper and pulse
3. Add lemon oil or lemon zest and pulse again
4. Remove from processor and place in bowl
5. Use to make seafood sausage or stuff your favorite fish