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Warm Bay Scallop Mousse with Arugula



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Warm Bay Scallop Mousse with Arugula

The Silver Palate Good Times Cookbook
The Silver Palate Good Times Cookbook

by Julee Rosso and Sheila Lukins with Sarah Leah Chase, 1985, Workman Publishing

“A smooth purée of tender bay scallops combined with peppery arugula
and layered with smoked salmon and mussels makes this seafood mousse
both a visual and taste delight.”

8 to 10 appetizer portions

1 pound bay scallops
1 tablespoon fresh lemon juice
1 egg white
Salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
5 shallots, minced
2 cups arugula leaves (1 bunch), well rinsed and dried
1 teaspoon dried tarragon
1/2 teaspoon dried savory
Pinch ground nutmeg
1 cup heavy or whipping cream
2/3 cup Crème Fraîche [purchased, or make your own]
4 ounces smoked salmon, thinly sliced
4 ounces smoked mussels
Tomato Beurre Blanc (recipe follows)

1. Place 12 of the scallops in a small bowl, sprinkle with a little of the
lemon juice, and set aside. Process the remaining scallops in a food
processor fitted with a steel blade. Using repeated pulses, until puréed.
2. Add the egg white, the remaining lemon juice, and salt and pepper to
taste. Process just until combined. Remove the mixture to a bowl and set
in a larger bowl filled with ice. Chill the mixture, stirring occasionally,
over the ice for 1 hour.
3. Melt the butter in a small saucepan over medium heat. Add the
shallots and sauté about 5 minutes.
4. Reserve 3 whole arugula leaves to line the terrine and finely chop the remaining. Add the arugula, tarragon, savory, and nutmeg to the shallots. Season to taste with salt and pepper and cook 3 minutes. Set aside to cool.
5. When the scallop mixture has chilled for 1 hour, whisk in the heavy
cream, 1 tablespoon at a time. Add the crème fraîche in the same manner.
6. Process a third of the scallop and all the arugula mixture in the food processor, using repeated pulses, until thoroughly combined.
7. Preheat oven to 375 degrees F. Butter a 9 x 3-inch terrine or loaf pan.
8. Place the 3 arugula leaves decoratively across the bottom of the terrine. Pour half the scallop mixture over the leaves. Top with a layer of half
the smoked salmon and place all the whole scallops and smoked mussels
on top of the salmon. Cover with all of the arugula-scallop mixture. Top
with another layer of the smoked salmon and then cover with the
remaining scallop mixture.
9. Cover the terrine tightly with a piece of buttered aluminum foil and
place in a baking pan filled with hot water to come halfway up the sides
of the terrine. Bake for 1 hour.
10. Make the beurre blanc.
11. Remove the terrine from the water bath and let cool for about 10 minutes. (The mousse can also be cooled completely and reheated later
by simmering individual slices in dry white wine in a shallow saucepan
until the slices are slightly puffed and warmed through, about 10
minutes.) Invert onto a serving plate and cut into thick slices. Place a
slice on each serving plate and spoon some sauce over each serving.

 Tomato Beurre Blanc

About 2 cups

1 cup fish stock, preferably homemade
1 cup dry white wine
1 ripe medium-size tomato, seeded and finely chopped
2 tablespoons finely chopped fresh basil
3/4 cup plus 2 tablespoons (1 3/4 sticks) unsalted butter,
cut into small pieces
Salt and freshly ground black pepper, to taste
2 teaspoons fresh lemon juice
1 tablespoon snipped fresh chives

1. Heat the stock, wine, tomato, and basil to boiling in a small saucepan
over medium-high heat. Reduce heat to medium-low and cook, stirring occasionally, until the mixture is reduced to 1 cup.
2. Reduce heat to low and whisk in the butter, 1 piece at a time. Season
to taste with salt and pepper and stir in the lemon juice. Just before
serving, stir in the chives. Serve hot.

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