Scallop Mousseline Food

SCALLOP MOUSSE

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.

SCALLOP AND SOLE MOUSSELINES

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.

SEARED SEA SCALLOPS WITH EXOTIC MUSHROOMS, POTATO MOUSSELINE, FOIE GRAS BUTTER AND TRUFFLE VINAIGRETTE

Steps:

• For the foie gras butter: Combine the foie gras and 4 ounces of the butter in a food processor and puree. Transfer Foie Gras Butter to a small container, cover with plastic wrap and refrigerate.
• For the wild mushrooms: Heat a large saute pan over a high heat (large enough to hold all the mushrooms in a single layer). Add 1 tablespoon olive oil and then the mushrooms. Cook over high heat until crispy around the edges -- approximately 3 to 5 minutes. Remove the mushrooms from the pan and let cool.
• For the potato mousseline: Place potatoes in a saucepan, cover with cold water and bring to a boil over medium heat. Reduce the flame to low and simmer until very tender. Drain immediately and place in a food mill (not a food processor) or potato ricer. Rice or work through the food mill, adding 1/4 pound of butter, stirring constantly. Add 1 to 2 tablespoons of warm milk so that the puree is silky but not runny. Cover with plastic wrap and keep and keep warm over a double boiler.
• For the gremolata: Combine chopped parsley, lemon zest and garlic.
• Sear the scallops: Heat a saute pan over high heat. Season scallops with salt and pepper. Add 1 tablespoon oil to the pan. Sear the scallops until golden on one side, flip and then sear the other side. Remove from pan and keep warm.
• For the truffle vinaigrette: Combine truffle juice, port and the juice from the truffle peelings in a non-reactive saucepan. Reduce over medium-low heat until reduced by about 3/4 or until liquid is a thin syrup. Remove from heat and cool.
• Combine port - truffle reduction with vinegars and whisk in the oils. Set aside. This mixture will keep for 1 month in the refrigerator if it is tightly covered.
• For the assembly: In the center of 4 large plates place a dollop of the potato mousseline. Reheat the mushrooms and sprinkle with gremolata to taste. Arrange mushrooms around the potatoes. Drizzle the foie gras butter over and around the mushrooms. Drizzle the truffle vinaigrette on and around the mushrooms. Place 3 scallops on top of each of the mounds of potato mousseline.

SCALLOP MOUSSELINE

Steps:

• 1. Pre-heat the oven to 220 degrees C. 2. Generously butter four individual ramekins. 3. In the food processor, process to a fine purée the Scallops and seasoning; add the Egg +egg-white, and process some more, then finally process the Cream into the mixture. If necessary, use a spatula to clean the mixture from the sides of the processor bowl from time to time, to ensure the ingredients in the mixture are all entirely incorporated. 4. Divide the mixture between the greased ramekins, then cook in a bain marie in the pre-heated oven for thirty minutes. Loosely cover the bain marie with a sheet of aluminium foil before you place it in the oven, as this will prevent a skin from forming. 5. If to be eaten hot, unmould the mousselines into heated shallow bowls, and surround each one with the sauce of your choice. If to be eaten cold, allow the mousselines to cool, then chill them in the fridge and serve them cold in the same manner the following day. Enjoy!

MOUSSELINE BUTTERCREAM

Steps:

• In a mixing bowl beat the butter until smooth and creamy and set aside in a cool place.
• Have all other ingredients at room temperature.
• Have ready a heatproof pouring container ready for the sugar syrup.
• In a small heavy saucepan heat 3/4 cup sugar and the 1/4 cup water, stirring constantly, until the sugar dissolves and the mixture is bubbling.
• Stop stirring and reduce the heat to low.
• (If using an electric range remove from the heat.) In the bowl of a stand mixer unsing the whisk attachment, beat the egg whites until foamy, add the cream of tartar, and beat until soft peaks form when the beater is raised.
• Gradually beat in the remaining 1/4 cup sugar until stiff peaks form when the beater is raised slowly.
• Increase the heat and boil the syrup until the thermometer registers 248'F to 250'F (the firm ball stage).
• Immediately transfer the syrup to the heatproof container to stop the cooking.
• Pour a small amount of syrup over the whites with the mixer off.
• Immediately beat at high speed for 5 seconds.
• Stop the mixer and add a larger amount of syrup.
• Beat at high speed for 5 seconds.
• Continue with the remaining syrup.
• For the last addition, use a rubber scraper to remove the syrup clinging to the heatproof container.
• Lower speed to medium and continue beating up to 2 minutes or until the bottom of your mixing bowl feels cool to the touch.
• If not completely cool, continue beating on lowest speed.
• Beat in the butter at medium speed 1 tablespoon at a time.
• At first the mixture will seem thinner but will thicken beautifully by the time all the butter is added.
• If at any time the mixture looks slightly curdled, increase the speed slightly and beat until smooth before continuing to add more butter.
• When butter is fully incorporated you may add any of the optional flavorings.
• Place in an airtight bowl.
• Rebeat lightly from time to time to maintain silky texture.
• Buttercream becomes spongy on standing.
• Will keep 2 days room temperature, 10 days refrigerated, 8 months frozen.
• Allow to come to room temperature completely before rebeating to restore texture or it will break down irretrievably.