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Ingredientes
Direcciones
- Preheat oven to 350 degrees Fahrenheit.
- In the bowl of a food processor, process the scallop meat till smooth, being careful to pulse the machine, so as not to heat the scallops too much. Slowly pour in the heavy cream and process till very smooth. Season with salt and pepper.
- Pour the scallop mix into buttered individual moulds and place a piece of buttered parchment paper on top to prevent the top from browning or possibly drying out. Bake in a bain marie for 20 min. Remove the mousse from the oven and turn them out of the moulds to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 6 servings | |
| Calories 267 | |
| Calories from Fat 206 | 77% |
| Total Fat 23.46g | 29% |
| Saturated Fat 14.45g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 109mg | 5% |
| Potassium 268mg | 8% |
| Total Carbs 5.28g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.17g | 0% |
| Protein 9.58g | 15% |
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