This particular recipe is an mix of East and West by using fresh succulent scallops, traditional dried conpoy and different methods of preparation. While the steps may seem a little daunting, it is surprisingly easy to prepare and thoroughly impressive when you present it at a dinner table!
Sea Scallop Mousse & Black Truffle
Level of Difficulty: ★ ★ ★ ☆ ☆
Makes two servings.
|Watercress/Pea Tendrils||10 g|
|Double Cream||100 ml|
|Light Fish Stock||250 ml|
- Scallop Mousse: To make the mousse, put the scallops in a food processor and pulse until smooth. Add egg white and salt and mix briefly, then add the cream, blend until smooth and silky, making sure not to overwhip or the mix will split. This should take around 20 seconds.
- Preheat the oven to 150°C. Line the base of each stainless steel ring with cling film. Spoon mousse into the rings, dividing it evenly between them. Using a rounded spoon, smooth over the surface.
- Sit mousse rings into a roasting tin that is half-filled with hot water. Bake for 15 minutes then remove from the oven.
- Conpoy stock: Rehydrate conpoy in hot water (not boiling), for about 30 minutes.
- Save the water, remove the conpoy and shred them. In a pot, add fish stock to the water and bring to boil, then lower to a simmer. Check seasoning. This becomes your broth.
- Over high heat, add a little olive oil into a frying pan and fry the scallop on each side until lightly golden.
- To serve. Remove the cling film from the steel rings. Run a sharp knife around the inside of the rings and gently lift them off. Put the mousse in serving bowls. Arrange a scallop on top of each mousse disc with watercress, shredded conpoy, and shaved truffles. Pour broth around the mousse.
Romantic tip: Use a heart-shaped ring to cut the brioche bread before cooking. Surprise your loved one with a stalk of rose too!