Scallop Mousse Appetiser
Scallop Mousse Appetiser

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
This recipe pairs perfectly with the Oakdene 'Kristen' Sparkling Blanc de Blancs 2017 from Geelong, Australia.

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