| 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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