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Scallop mousse

A deliciously airy and delicate mousse with the full flavour of scallops. 

Creation by Mark Sargeant, Restaurant MS, Folkestone, UK. 

Makes 600g. 

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Allergens and dietary requirements

  • Mollusks
  • Cow's milk
  • Lactose
  • Pescetarian

Ingredients

300
g
scallop
2
pinch
cayenne powder
1
pinch
salt
300
g
double cream
as needed
lemon, juice

Scale recipe

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