Hot Seafood Mousse With Shrimp Sauce

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C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs, Dairy	Canadian	Entertain, Seafood	6	Servings

INGREDIENTS

1	lb	Scallops, thawed if frozen
2	T	Butter, melted
1	T	All-purpose flour
1		Egg, lightly beaten
3/4	t	Salt
1/4	t	White pepper
		Pinch nutmeg
2	c	Light cream
		Shrimp sauce, recipe follows
		Lemon slices
1/4	c	Butter
1/4	c	All-purpose flour
2 1/4	c	Milk
4	t	Lemon juice
		White pepper
1	c	Cooked salad shrimp*

INSTRUCTIONS

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; cover with
lid or foil.  Place in  small roasting pan; pour enough boiling water
into pan to come  halfway up side of mould.  Bake in 350Ã¸F 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; let stand for 10 minutes.  Loosen edges of
mousse with point of sharp knife; invert heated platter over top and
unmould. Pour half of the Shrimp Sauce over and garnish with lemon
slices. Serve immediately and pass remaining sauce separately. Makes  6
to 8 servings.  SHRIMP SAUCE:  In saucepan, melt butter over medium
heat; stir in  flour and cook, stirring, for 1 minute. Whisk in milk;
bring to boil,  stirring constantly.  Reduce heat to medium-low; cook,
stirring, for  5 minutes or until smooth and sauce coats back of spoon.
Stir in  lemon juice, and pepper to taste.  Add shrimp and heat
through. Makes  about 3 cups sauce. *You can substitute 2 cans shrimp,
drained. Typed  in MMFormat by cjhartlin@email.msn.com  Source:
Canadian Living  Entertaining Cookbook  Posted to MM-Recipes Digest V4
#12 by cjhartlin@email.msn.com on Jul  1, 1999

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