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Mousseline of Scallops And Salmon

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. Prep
30 min.
1 hrs
Ready In
2 hrs
4 servings
Trans-fat Free, Low Carb
Metric measurements


8ounces salmon
16ounces scallops
3large eggsVideo
1/2quart cream *
1/2tablespoon truffles chopped*
1ounce butterVideo melted
1teaspoon shallots chopped*
2tablespoons vinegar
1/2cup wine *
1/4cup cream
1/2pound butter, unsaltedVideo
1bunch spinach shredded
1bunch watercress shredded*
1teaspoon butterVideo
* not incl. in nutrient facts


Grind the scallops and the shrimp (separately) in a meat grinder or food processor, then cool both in the refrigerator for 1/2 hour.

Place the scallops in a bowl with 1 egg, 1 egg white (reserve the yolk for the salmon), salt, pepper, and nutmeg.

Put the scallop mixture in a food processor and run for 1 minute.

Slowly add cream until blended (about 3 seconds).

Do not overblend or mixture will be buttery.

Add truffles to scallop mixture and set aside.

Place the salmon in a processor bowl with the other egg, the reserved egg yolk, salt and pepper.

Process for 1 minute.

Butter the ramekins or molds, then spoon the scallop mixture into them.

Put the salmon mixture into a piping tube and pump the mixture into the center of the mold.

Place the ramekins or molds in a shallow pan containing 1 inch of water; cover the pan with aluminum foil pierced with small holes to allow steam to escape.

Bake in a 350 degrees F oven for 30 minutes.

Put the shallots, vinegar, and wine into small saucepan and cook until half of the liquid is gone.

Add cream and bring to a boil, then whip.

Add butter in small pieces and whisk over medium heat.

Remove from heat and adjust the seasonings.

Saute spinach and watercress in butter for 1 minute.

On hot serving plates, arrange some of the spinach and watercress in small circles the same size as the ramekins or molds.

Unmold the scallop-salmon mousse onto the vegetables, top with sauce(s).

First published: last updated: 2013-12-13

Nutrition Facts

Serving Size 377g (13.3 oz)
Amount per Serving
Calories 77575% of calories from fat
 % Daily Value *
Total Fat 65g 100%
Saturated Fat 37g 185%
Trans Fat 0g
Cholesterol 398mg 133%
Sodium 501mg 21%
Total Carbohydrate 1g 1%
Dietary Fiber 2g 7%
Sugars g
Protein 91g
Vitamin A 201% Vitamin C 40%
Calcium 27% Iron 38%
* based on a 2,000 calorie diet How is this calculated?
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