| Level: | Intermediate |
| Total: | 30 min |
| Prep: | 20 min |
| Cook: | 10 min |
| Yield: | 35 to 40 servings |
Ingredients
- 1 pound wet sea scallops, muscle removed, rinsed and patted dry
- 2 egg whites
- 1 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon freshly ground nutmeg
- 1/2 teaspoon lemon zest
- 1/2 teaspoon chopped fresh parsley leaves
- 1/4 cup heavy cream, very cold
- 35 to 40 mini phyllo shells
Instructions
- Preheat the oven to 350 degrees F.
- Place 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 1 last time, put the lid back on and run for 5 more seconds.
- Place the mousse into a pastry bag or a zip top bag with the tip snipped off and pipe into mini phyllo shells. Bake for 10 minutes. Allow to cool 2 to 3 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 38 servings |
| Calories | 71 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 3 g |
| Cholesterol | 5 mg |
| Sodium | 140 mg |
Reviews
It was good but some suggestions: Use dry pack scallops, wet pack have a metallic taste and I think they are kind of gross. Also, less salt, by half. More parsley and lemon zest (grate with a microplane, mincing by hand is not fine enough).
I made this recipe over the summer for a cocktail party and they were great. Not too heavy or over bearing. I didn’t have filo dough cups in my supermarket so I bought a roll, cut it into square, and baked them in a mini muffin tin the night before. I’m making them again for this Christmas Eve.
I hate to say it. But they weren’t super. Do NOT add more lemon than it calls for, it makes them sickly sweet. After a few on their own, I added carmelized onions and that really brought the flavor up. Needs some major tweeking. Sorry, Alton =(
This is without a doubt the wort recipe I have ever tried from Food Network.
Dardboard would most likely taste better. It had no flavor at all. This was a complete disapointment.
Dardboard would most likely taste better. It had no flavor at all. This was a complete disapointment.
The idea sounded good – relatively simple and quick but it definitely needs something -sauteed shallots, more lemon, something. It was just boring and a waste of good scallops – my family thought I was going to serve bacon wrapped ones when I said we were going to have a scallop appetizer on 12/24.