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SCALLOP MOUSSE WITH CREOLE MAYONNAISE
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| Ingredients : |
Mousse:
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7 dozens of scallops |
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½ cup undiluted evaporated milk |
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Salt |
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½ lemon |
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Pepper |
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1 large red pepper, seeded and deveined, baked and blended |
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2 tablespoons sundried yellow ají paste |
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1 teaspoon ground annatto |
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1 teaspoon ground ginger |
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1 teaspoon crushed garlic clove |
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1 cup heavy cream |
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1 tablespoon unflavored gelatin |
Mayonnaise:
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2 eggs |
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1 teaspoon chopped cilantro leaves |
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1 tablespoon fresh ají (chili), seeded and deveined, blended |
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1 tablespoon chopped parsley leaves |
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2 tablespoons lemon juice |
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1 tablespoon mustard |
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1 cup olive oil |
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Salt |
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| Preparation: |
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Mousse:
Place scallops in a colander and introduce into boiling water with salt and lemon for 1 minute. Drain.
Blend scallops with milk.
Combine blended red pepper, sundried yellow aji paste, annatto, ginger and crushed garlic clove. Add gelatin (previously soaked in ¼ cup water and dissolved over low heat), blended scallops and heavy cream and combine thoroughly. Transfer to a slightly oiled mold and refrigerate for 3 hours.
Mayonnaise:
Place eggs in the blender and add mustard, lemon juice, salt, pepper and fresh aji. Turn on blender and start adding a thin stream of olive oil until mayonnaise has a sauce consistency.
Remove from blender and stir in chopped parsley and cilantro.
Remove mousse from refrigerator and invert onto a serving plate. Serve with Creole Mayonnaise.
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6 servings
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