| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy |
Canadian |
Seafood, Entertain |
6 |
Servings |
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 |
| 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* |
INSTRUCTIONS
SHRIMP SAUCE
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 350°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
A Message from our Provider:
“Read the Bible — It will scare the hell out of you.”