This shrimp and scallops combination comes together to make a light and airy mousse that will wow your dinner guests.
Difficulty
Intermediate
Ingredients
- 200g (2 Cups)Â Scallops De-tabbed
- 200g (2 Cups) Shrimp Peeled and Deveined
- 230g (1 Cup) Heavy CreamÂ
- 20g (1 ½ Tbsp) Olive OilÂ
- Â Â 20g (â…› Cup) Lemon JuiceÂ
- 15g (1 ½ Tbsp) Shallots (Small Diced)Â
- 6g (â…› Cup) Ginger (Grated)
- 6g (â…› Cup) Garlic (Minced)Â
- 5g (1 Tsp) Kosher Salt
Equipment
- Pacojet 4
- Sous Vide Circulator Â
- Vacuum Bag
- Vacuum Sealer
- Blender
- Medium Saucepan
- Rubber Spatula
Timing
Active Time: 45 Minutes
Total Time: 18 Hours
Yield
3 Cups
-
Cook Seafood
Set the Sous Vide circulator to 51°C / 123.8°FÂPut the scallops and shrimp in a vacuum bag, seal and sous vide for 35 minutes.ÂWe use sous vide in this recipe to cook the seafood because you will retain the liquid you would normally lose in other cooking methods. You can of course cook the shrimp and scallops however you would like. If you are going to use a cooking method other than sous vide for the seafood you will need to add water or stock to make up for the difference in water weight lost during the cooking process.Â
-
Create Sauce
While the seafood is cooking, set your saucepan over low medium heat and add your olive oil. Add the ginger and shallots to the pan and sweat for 2 to 3 minutes. Add the garlic and continue to sweat for another 2 minutes. Add the heavy cream, lemon juice and salt to the pan and remove from heat and reserve.Â
-
Chill and Blend Seafood and Sauce
When the seafood is cooked remove from the sous vide and cool down in an ice bath for 1 hour.ÂÂ Add the entire contents of the sous vide bag and saucepan in the blend at medium speed while slowly streaming in the olive oil until it is emulsified.Â
-
Churn in Pacojet
Pour contents into Pacojet containers and freeze according to manufacturer’s instructions.ÂPacotize the amount of mousse you intend to use four times with over pressure.Â
Â
Summary
Recipe Name
Seafood Mousse
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time