Scallop Mousse
Serves: 8
Ingredients
500g washed, dried scallops
28g salt
1 whole egg
700g double cream
Chopped; dill, chives, parsley
Zest 1 whole lemon
METHOD
Chill the robot-coupe bowl in the freezer for 20 minutes. Which will help prevent the mousse form splitting.
Blitz the scallops and salt with the egg for 2 minutes, then scrape from sides and slowly add the cream. Ensure you cook a tester before adding further ingredients.
Add chopped herbs, lemon zest and stir to combine.
Steam until firm (5-8 minutes)
