Scallop Mousse

Name: Scallop Mousse
Prep time: 20 min
Total time: 30 min
Yield: 35
Cuisine: Greek
Ingredients: 1 lb Sea Scallop (1 pound wet sea scallops, muscle removed, rinsed, and patted dry); 2 pieces Egg White (2 large egg whites); 1 tsp Kosher Salt (1 teaspoon kosher salt); ¼ tsp White Pepper (1/4 teaspoon white pepper); ¼ tsp Nutmeg (1/4 teaspoon freshly ground nutmeg); ½ tsp Lemon (1/2 teaspoon lemon zest); ½ tsp Parsley (1/2 teaspoon chopped fresh parsley); ¼ cup Heavy Cream (1/4 cup heavy cream, very cold); 35 pieces Phyllo Shell (35 to 40 mini phyllo shells — up to 40)

Scallop Mousse - Appetizers (Greek)

30 minGreek

Servings35

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Pescatarian

Steps

1Heat oven to 350ºF.
2Place the scallops into the bowl of a food processor and pulse 4 to 5 times. Add the egg whites and pulse until combined. Scrape down the sides of the bowl and add the salt, pepper, nutmeg, lemon zest, and parsley. Pulse to incorporate. With the machine running, slowly add all of the cream. Scrape down the sides of the bowl one last time, put the lid back on, and run for 5 more seconds.
3Arrange the mini phyllo shells on a half-sheet pan. Place the mousse into a pastry bag or a zip-top bag with a corner snipped off and pipe into mini phyllo shells. Bake for 10 minutes. Cool the mousse cups for 2 to 3 minutes before serving.