serves
4
prep
20 minutes
cook
20 minutes
difficulty
Ace
serves
4
people
preparation
20
minutes
cooking
20
minutes
difficulty
Ace
level
Ingredients
- 350 g cleaned scallops, without the roe
- 2 eggs
- 200 ml cream
- salt and freshly ground black pepper
- 8 green prawns, medium-sized
- 1 tbsp olive oil
- 1 French shallot, finely chopped
- 10 fennel seeds
- ¼ cup tomato passata
- 100 ml dry white wine
- a little chilli powder
- ⅓ cup finely cut chives
You will need four ½-cup capacity buttered soufflé moulds for this recipe.
Instructions
Preheat oven to 140°C. Butter four ½-cup capacity soufflé moulds.
Place scallops in a food processor and process to form a puree. Add eggs and process to combine. Transfer to a bowl and mix in half the cream. Season with salt and pepper. Spoon mixture into prepared moulds, then place in a baking dish. Add enough hot water to the baking dish to reach 2 cm up the sides of moulds. Bake for 20-22 minutes or until set and cooked through.
Meanwhile, peel and devein prawns leaving the tail intact, reserving shells.
Heat oil in a saucepan over high heat. Cook prawn shells for 3 minutes. Add shallot and fennel seeds and cook for 2 minutes. Add the tomato puree and wine. Bring to the boil and simmer for 5 minutes.
Add the remaining cream to the pan and stir to combine. Cook for another 3 minutes. Strain sauce into a bowl, discarding solids, then return to the pan. Reduce heat to medium. Add the prawn meat and gently cook for 2-3 minutes or until pink and cooked through. Season with salt, pepper and chilli powder.
Carefully invert the scallop mousse onto serving plates (they are quite delicate). Spoon a little prawn sauce over each, and garnish with prawns. Scatter over chives and serve.
Photography by Benito Martin. Styling by Sarah O’Brien. Food preparation by Alice Storey.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
