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October 8, 2015

Baked Scallop Mousse | Sweet Orange Bouillon

Serves 8

 

Ingredients:

8 Maine scallops (U10)

1 cup cream

4 egg whites

8 langoustines (or jumbo shrimp)

1 orange, peeled and cut in segments

2 carrots

1 celery stalk

1 white onion

2 liters water

3 oz butter phyllo pastry

1 bay leaf

2 cloves

1 oz olive oil

2 oz micro greens

 

Ground nutmeg, to taste

Salt and white pepper, to taste

8 edible orchid flowers

 

Maine Scallop Mousse

Preheat oven to 300º. In a food processor, blend scallops and cream quickly until smooth. Season mix with salt, nutmeg and white pepper. Remove mix from food processor and place in a bowl. Reserve.In a separate stainless steel bowl, whip egg whites until slightly firm but not stiff. Fold egg whites gently into scallop mixture. Once combined, place mix into 1” buttered ramekins. Place ramekins in a...

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