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Hot Seafood Mousse with Shrimp Sauce RECIPE

Hub-UK first came into existence back in May 2000. Seems a long time ago now!

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

A lot of the details of who contributed what have either become blurred or disappeared over the years but the recipes are still worthwhile either in their own right or for the inspiration they might give.

This recipe was provided by Cindy Hartlin from Oakville, Ontario, Canada.

Ingredients

1 lb Scallops (thawed if frozen)
2 tb Butter, melted
1 tb All-purpose flour
1 Egg, lightly beaten
3/4 ts Salt
1/4 ts White pepper
Pinch nutmeg
2 c Light cream
Shrimp sauce(recipe follows)
Lemon slices

Shrimp Sauce:
1/4 c Butter
1/4 c All-purpose flour
2 1/4 c Milk
4 ts Lemon juice
White pepper
1 c Cooked salad shrimp

Method
  • In food processor, chop scallops finely.
  • Add butter, flour, egg, salt, pepper and nutmeg.
  • Process for 30 seconds.
  • With machine running, gradually pour in cream.
  • Transfer to greased 4 cup mould and cover with lid or foil.
  • Place in small roasting pan and pour enough boiling water into the pan to come halfway up the side of mould.
  • Bake in 350ºF oven for 1 hour or until firm to the touch and toothpick inserted in center comes out clean, adding more water to pan if necessary to maintain level.
  • Remove mould from water. Leave to stand for 10 minutes.
  • Loosen edges of mousse with point of sharp knife. Iinvert heated platter over the top and unmould.
  • Pour half of the Shrimp Sauce over and garnish with lemon slices.
  • Serve immediately and pass remaining sauce separately.

To make shrimp sauce:

  • In a saucepan, melt the butter over medium heat.
  • Stir in flour and cook, stirring, for 1 minute.
  • Whisk in milk and bring to boil, stirring constantly.
  • Reduce heat to medium-low and cook, stirring, for 5 minutes or until smooth and sauce coats back of spoon.
  • Stir in lemon juice and add pepper to taste.
  • Add shrimp and heat through.

Makes 6 - 8

Cindy Hartlin
Canadian Living Entertaining Cookbook

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