| 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 350øF 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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