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Ingredients
Method
- 500g white scallop meat
- 1 egg white
- 150ml heavy cream
- 1 lime, juice only
- 2 tbsp chopped chives
- Pinch of salt
- Salad leaves, to serve
- Toasted bread, to serve
- Blitz the scallops with the egg white and salt in a food processor. Gradually pour in the cream and lime juice while blitzing, then turn it off, stir in the chives, and pour in a piping bag. Refrigerate for half an hour, then pipe into ramekins or a serving glass, and serve with toasted bread and salad leaves.
10 mins
2 serving
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