Scallop And Sole Mousselines Food

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PAN SEARED SCALLOPS WITH SESAME SAUCE AND CELLOPHANE NOODLES



Pan Seared Scallops with Sesame Sauce and Cellophane Noodles image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

8 ounces cellophane noodles
1/4 cup reduced-sodium soy sauce
3 cloves garlic, minced
1 tablespoon rice vinegar
1 tablespoon sugar
2 teaspoons sesame oil
1 teaspoon cornstarch
1/4 teaspoon crushed red pepper flakes
1 tablespoon olive or vegetable oil
1 1/2 pounds large sea scallops, about 12
Ground black pepper
1/4 cup scallions, chopped

Steps:

  • Soak cellophane noodles in hot water for 10 minutes, until tender. Strain and set aside.
  • While the noodles are soaking, in a small bowl, whisk together soy sauce, garlic, vinegar, sugar, sesame oil, cornstarch, and red pepper flakes. Set aside.
  • Heat olive oil in a large skillet over medium-high heat. Add scallops and season the tops with black pepper. Cook 2 minutes, until golden brown. Flip with spatula and cook 2 more minutes, until second side is golden brown. Add soy sauce mixture to pan and bring to a simmer, for 2 minutes, until sauce thickens and scallops are cooked through and have an opaque color.
  • Serve half of the scallops over all of the cellophane noodles and top with scallions. Reserve remaining scallops for salad, if desired.

WARM CUCUMBER SOUP WITH SCALLOP AND SOLE MOUSSELINES



Warm Cucumber Soup with Scallop and Sole Mousselines image

Categories     Soup/Stew     Blender     Fish     Potato     Vegetable     Lunch     Cucumber     Spring     Chill     Thyme     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 14

3 large seedless cucumbers (usually plastic-wrapped; 3 pounds total), quartered lengthwise and cut crosswise into 1/4-inch-thick slices
1 small russet (baking) potato (1/4 pound)
1 medium onion, chopped
1 medium carrot, chopped (1/2 cup)
1/2 celery rib, chopped
1 large garlic clove, chopped
1 Turkish or 1/2 California bay leaf
1 (3-inch) fresh thyme sprig
2 tablespoons unsalted butter
4 cups water
1/4 teaspoon black pepper
1 1/2 teaspoons salt
Scallop and sole mousselines
Garnish: thinly sliced smoked sablefish (black cod); fresh chives or fresh dill sprigs

Steps:

  • Cook cucumbers in a 4- to 5-quart pot of boiling salted water , uncovered, just until water returns to a boil, about 1 minute, then immediately drain in a colander and transfer to a bowl of ice and cold water to stop cooking. Drain cucumbers well, then purée in 2 batches in a blender until as smooth as possible, about 1 minute, transferring to a bowl.
  • Peel potato and cut into 1/2-inch cubes. Cook onion, carrot, celery, garlic, bay leaf, and thyme in butter in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables are softened, about 3 minutes. Add potato, 4 cups water, pepper, and 1/2 teaspoon salt and simmer, partially covered, until potato is very tender, about 15 minutes. Discard bay leaf and thyme.
  • Purée mixture in batches in blender until very smooth, about 1 minute (use caution when blending hot liquids), transferring to a large bowl. Chill, uncovered, until completely cool, about 30 minutes.
  • Stir cucumber purée into potato purée and force soup through a fine-mesh sieve into a large bowl, pressing hard on and then discarding solids.
  • Stir remaining teaspoon salt into soup, then reheat in a bowl in a microwave or in a saucepan on stovetop over low heat (microwaving is best because it preserves the soup's bright green color). Put 1 mousseline in each of 10 shallow soup bowls and pour warm soup around each.

SCALLOP AND SOLE RAGOUT



Scallop And Sole Ragout image

Provided by Regina Schrambling

Categories     dinner, main course

Time 20m

Yield 4 servings

Number Of Ingredients 13

2 cups fish stock (see recipe)
1 1/3 pounds gray sole or flounder fillets
12 bay scallops
1 small carrot, peeled
1 small leek, white only, washed well
1/4 of a small celeriac (celery root), peeled
6 mushrooms
6 tablespoons unsalted butter
1/4 cup Vouvray
Salt and freshly ground white pepper
2/3 cup heavy cream
10 fresh basil leaves, coarsely chopped
Fresh lemon juice to taste

Steps:

  • Place the stock in a small saucepan and boil until it is reduced by two-thirds. Hold in a warm spot.
  • Cut the sole across the fillet into strips about three-quarters of an inch across. Slice the scallops in half horizontally. Set aside.
  • Cut the carrot, leek and celeriac into julienne strips about one inch by an eighth of an inch. Remove the stems from the mushrooms and thinly slice the caps.
  • Over medium-low heat, place the butter and half the Vouvray in a wide, shallow saucepan with a thick bottom or a skillet. When the butter is melted, add the carrot, leek and celeriac and cook until they're al dente, about five minutes. Add the mushrooms and season lightly with salt and pepper to taste.
  • Lay the sole strips over the vegetables and sprinkle with the remaining Vouvray and the fish stock. Season lightly again. Cover the pan and cook over medium heat for two minutes. Add the scallops and cook two minutes longer. The seafood should just turn white. Using a slotted spoon, transfer the fish and scallops to a warm plate. Add the cream and basil to the pan and boil vigorously until the sauce thickens. With the slotted spoon, remove the vegetables to the plate. Taste and season with salt, pepper and lemon juice to taste.
  • Serve on large plates, arranging the fish, scallops and vegetables attractively, then spooning the sauce over.

SCALLOP AND SOLE MOUSSELINES



Scallop and Sole Mousselines image

Categories     Milk/Cream     Food Processor     Fish     Shellfish     Appetizer     Side     Bake     Freeze/Chill     Quick & Easy     Lunch     Scallop     Spring     Chill     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 10 (2-oz) mousselines

Number Of Ingredients 12

1/2 lb sea scallops, tough muscle removed from side of each if necessary
1/2 lb sole fillet, cut into 1-inch pieces
1 tablespoon lightly beaten egg white
1 cup chilled heavy cream
2 tablespoons unsalted butter, melted
1/4 teaspoon salt
1/8 teaspoon black pepper
Large pinch of freshly grated nutmeg
2 teaspoons chopped fresh chives
1 teaspoon chopped fresh dill
Special Equipment
parchment paper; 10 (2-oz) metal timbale molds (2 inches in diameter)

Steps:

  • Rinse scallops and sole and pat dry, then purée in a food processor until very smooth. Force purée through a fine-mesh sieve into a metal bowl, scraping bottom of sieve as needed.
  • Set metal bowl in a larger bowl of ice and cold water, then add egg white to purée and stir vigorously with a wooden spoon or rubber spatula until well combined. Add cream 2 tablespoons at a time, stirring after each addition until incorporated. (Mousseline should be the consistency of soft mashed potatoes; if it becomes runny or separates, stop adding cream and chill mixture, covered - still in ice bath - until firmer, about 30 minutes. Then continue adding cream.) Cover bowl and chill mixture 8 hours.
  • Put oven rack in middle position and preheat oven to 350°F.
  • Cut out 10 rounds of parchment paper to line bottoms of molds and 10 rounds to line tops of molds, using 1 timbale mold as a guide. Brush molds with some melted butter and line bottom of each with a round of parchment. Chill molds 5 minutes (to set butter), then brush paper and sides of molds again with more melted butter.
  • Stir salt, pepper, nutmeg, chives, and dill into mousseline, then divide among molds (they will be about two-thirds full). Rap molds on counter once or twice to settle mixture, then put a buttered parchment round, buttered side down, on surface of each mousseline. Put molds in an 8-inch square or round baking pan (2 inches deep) and bake in a hot water bath in oven until mousselines are just set and springy to the touch, 20 to 25 minutes.
  • Cool mousselines in molds on a rack until warm, about 10 minutes, then invert onto a large plate and pat dry with paper towels before transferring to soup bowls.

SCALLOP MOUSSE



Scallop Mousse image

Provided by Alton Brown

Categories     appetizer

Time 30m

Yield 35 to 40 servings

Number Of Ingredients 9

1 pound wet sea scallops, muscle removed, rinsed and patted dry
2 egg whites
1 teaspoon kosher salt
1/4 teaspoon white pepper
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon lemon zest
1/2 teaspoon chopped fresh parsley leaves
1/4 cup heavy cream, very cold
35 to 40 mini phyllo shells

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the scallops into the bowl of a food processor and pulse 4 to 5 times. Add the egg whites and pulse until combined. Scrape down the sides of the bowl and add the salt, pepper, nutmeg, lemon zest and parsley. Pulse to incorporate. With the machine running, slowly add all of the cream. Scrape down the sides of the bowl 1 last time, put the lid back on and run for 5 more seconds.
  • Place the mousse into a pastry bag or a zip top bag with the tip snipped off and pipe into mini phyllo shells. Bake for 10 minutes. Allow to cool 2 to 3 minutes before serving.

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