Hot seafood mousse with shrimp sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Scallops (thawed if frozen) |
| 2 | tablespoons | Butter, melted |
| 1 | tablespoon | All-purpose flour |
| 1 | Egg, lightly beaten | |
| ¾ | teaspoon | Salt |
| ¼ | teaspoon | White pepper |
| Pinch nutmeg | ||
| 2 | cups | Light cream |
| Shrimp sauce(recipe follows) | ||
| Lemon slices | ||
| ¼ | cup | Butter |
| ¼ | cup | All-purpose flour |
| 2¼ | cup | Milk |
| 4 | teaspoons | Lemon juice |
| White pepper | ||
| 1 | cup | Cooked salad shrimp* |
Directions
SHRIMP SAUCE
In food processor, chop scallops finely. Add butter, flour, egg, salt, pepper and nutmeg; process for 30 seconds. With machine running, gradually pour in cream.
Transfer to greased 4 cup mould; cover with lid or foil. Place in small roasting pan; pour enough boiling water into pan to come halfway up side of mould. Bake in 350øF oven for 1 hour or until firm to the touch and toothpick inserted in center comes out clean, adding more water to pan if necessary to maintain level.
Remove mould from water; let stand for 10 minutes. Loosen edges of mousse with point of sharp knife; invert heated platter over top and unmould. Pour half of the Shrimp Sauce over and garnish with lemon slices. Serve immediately and pass remaining sauce separately. Makes 6 to 8 servings.
SHRIMP SAUCE: In saucepan, melt butter over medium heat; stir in flour and cook, stirring, for 1 minute. Whisk in milk; bring to boil, stirring constantly. Reduce heat to medium-low; cook, stirring, for 5 minutes or until smooth and sauce coats back of spoon. Stir in lemon juice, and pepper to taste. Add shrimp and heat through. Makes about 3 cups sauce.
*You can substitute 2 cans shrimp, drained.
Typed in MMFormat by cjhartlin@... Source: Canadian Living Entertaining Cookbook
Posted to MM-Recipes Digest V4 #12 by cjhartlin@... on Jul 1, 1999