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Mousselines de Saint-Jacques au Coulis




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Mousselines de Saint-Jacques au Coulis
La Forge, Belle-Ile-en-Mer, France
Gourmet Archives

2 onions, minced
3 carrots, minced
1 garlic clove, minced
2 shallots, minced
White part of 1 leek, halved lengthwise, washed well, minced
3 tablespoons unsalted butter
1 tablespoon olive oil
1 tablespoon peanut oil
1/2 pound shrimp in shells, chopped coarse
1/4 cup Cognac
6 tomatoes, chopped
2 tablespoons tomato paste
6 parsley stems
1/2 bay leaf
1/4 teaspoon dried thyme
1/4 teaspoon dried tarragon
Pinch of cayenne
1 cup dry white wine
3 tablespoons heavy cream

1/2 pound bay scallops
3 large whole eggs
4 large egg yolks
1 cup heavy cream
1 cup milk, scalded and cooled

Make the sauce: In a stainless steel or enameled kettle sweat the onions, carrots, garlic, shallots and leek in butter, covered with a buttered round of wax paper and the lid, over moderately low heat for 10 minutes. In a skillet heat the olive oil and peanut oil until they are hot and in the oil sauté the shrimp over moderately high heat 2 minutes. Transfer shrimp with slotted spoon to kettle and deglaze skillet with Cognac, scraping up the brown bits clinging to the bottom and sides. Add Cognac mixture to kettle and cook mixture, covered, over moderately low heat, stirring occasionally, 10
minutes. Add the tomatoes, tomato paste, parsley, bay leaf, thyme,
tarragon, cayenne and wine. Simmer mixture, stirring occasionally, 20 minutes. Strain through a fine sieve into small stainless steel or enameled saucepan, pressing hard on the solids, stir in the cream, and cook the sauce over moderate heat, stirring occasionally, 10 minutes. Season sauce with
salt [and pepper, if you wish] and keep it warm.
Make the mousselines:
In food processor fitted with steel blade purée scallops with whole eggs and egg yolks until mixture is smooth. With the motor running add cream and milk in a stream and blend mixture until it is combined well. Divide the mixture among six buttered 3/4-cup soufflé dishes and arrange the dishes in a baking pan. Add enough hot water to pan to
reach 1/4 of the way up sides of dishes and bake mousselines in a preheated
400-degree F. oven 25 to 30 minutes or until a knife inserted in the center comes out clean. Transfer dishes to a rack and let the mousselines stand 3 minutes. Run a thin knife around edges of mousselines, invert a serving
plate over each dish, and invert mousselines onto plates. Surround each mousseline with some of the sauce. Serves 6.


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Coquilles St. Jacques  à la Provençale
Scallops and Squid with Asian Spices, Paprika and Butter
Gigi's Shrimp and Scallops Gruyère
Scallops Verde

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