Hot seafood mousse with shrimp sauce

6 Servings

Ingredients

Quantity Ingredient
1 pounds Scallops (thawed if frozen)
2 tablespoons Butter, melted
1 tablespoon All-purpose flour
1 Egg, lightly beaten
¾ teaspoon Salt
¼ teaspoon White pepper
Pinch nutmeg
2 cups Light cream
Shrimp sauce(recipe follows)
Lemon slices
¼ cup Butter
¼ cup All-purpose flour
2¼ cup Milk
4 teaspoons Lemon juice
White pepper
1 cup Cooked salad shrimp*

Directions

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 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@... Source: Canadian Living Entertaining Cookbook

Posted to MM-Recipes Digest V4 #12 by cjhartlin@... on Jul 1, 1999

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