🫙 From the Spice Rack

Mousseline Of Scallops and Salmon

Name: Mousseline Of Scallops and Salmon
Ingredients: 16 oz scallops, fresh pepper (to taste); 3 large eggs nutmeg (to taste); 1/2 qt cream, heavy 16 ea ramekins for individual; 1/2 tbsp truffles, chopped, (opt) -- servings (small molds; 1 oz butter, melted -- can be used instead); 2 tbsp vinegar 1/2 lb butter, unsalted; 1/2 cup wine, muscadet pepper, white (to taste); 1 bn watercress, shredded

16 oz Scallops, fresh Pepper (to taste) 3 lg Eggs Nutmeg (to taste)

maineasy

Ingredients8 items

Ingredients

16ozscallops, fresh pepper (to taste)
3large eggs nutmeg (to taste)
1/2qt cream, heavy 16 ea ramekins for individual
1/2tbsp truffles, chopped, (opt) -- servings (small molds
1ozbutter, melted -- can be used instead)
2tbsp vinegar 1/2 lb butter, unsalted
1/2cup wine, muscadet pepper, white (to taste)
1bn watercress, shredded

Directions

1
MOUSSELINE--------------------------------- 8 oz Salmon, fresh Salt (to taste) 16 oz Scallops, fresh Pepper (to taste) 3 lg Eggs Nutmeg (to
2
Place the scallops in a bowl with 1 egg, 1 egg white (reserve the yolk for the salmon), salt, pepper, and nutmeg
3
Put the scallop mixture in a food processor and run for 1 minute
4
Slowly add cream until blended (about 3 seconds)
5
Do not overblend or mixture will be buttery
6
Add truffles to scallop mixture and set aside
7
Place the salmon in a processor bowl with the other egg, the reserved egg yolk, salt and pepper
8
Process for 1 minute

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