Scallop Mousse Canapés
Rich yet delicate, and creamy scallop mousse served in phyllo pastry shells as a canapé.
Yield
8 servingsPrep
10 minCook
10 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
scallops
muscle removed, quickly rinsed and patted dry |
*
|
| 2 | large |
egg whites
|
*
|
| ¼ | teaspoon |
nutmeg
|
*
|
| ½ | teaspoon |
lemon zest
|
*
|
| ¾ | teaspoon |
salt
|
*
|
| ¼ | teaspoon |
white pepper
|
*
|
| 1 | teaspoon |
italian parsley
fresh, finely minced |
*
|
| ¼ | cup |
heavy whipping cream
very cold |
*
|
| 32 | each |
phyllo nests
mini-shells |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
scallops
muscle removed, quickly rinsed and patted dry |
*
|
| 2 | large |
egg whites
|
*
|
| 1.3 | ml |
nutmeg
|
*
|
| 2.5 | ml |
lemon zest
|
*
|
| 3.8 | ml |
salt
|
*
|
| 1.3 | ml |
white pepper
|
*
|
| 5 | ml |
italian parsley
fresh, finely minced |
*
|
| 59 | ml |
heavy whipping cream
very cold |
*
|
| 32 | each |
phyllo nests
mini-shells |
* |
Directions
Measure out the heavy cream into a chilled glass measure and place in the refrigerator to keep as cold as possible.
Pre-heat your oven to 350℉ (180℃) F.
Pat dry the sea scallops with paper towels and add to the bowl of your food processor.
Quickly pulse about 5 or 6 times at the most. Do not over process to avoid heating up the scallops any more than necessary.
Add the egg whites and pulse a few times, just until combined. Make sure to scrape down the sides.
Add the nutmeg, lemon zest, parsley, salt and black pepper. Pulse once or twice to combine.
Slowly add the heavy cream, with the food processor running. Scrape down the sides and pulse a few more time to ensure everything is well incorporated.
Transfer the mousse into a pastry bag and pipe into mini-phyllo pastry shells.
Bake in the pre-heated oven for 10 minutes.
Allow to cool for 3 minutes before serving.
Adapted from an Alton Brown recipe.
