Make Ahead
Scallop Mousse with Fresh Basil
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15 Reviews
ChefJune
November 25, 2013
FWIW, imho, Noilly-Prat vermouth has undergone an unpleasant taste change (been sold, too). I now use Dolin Dry Vermouth for cooking, and especially for this mousse.
Equator180
January 20, 2012
Why are you saying it doesn't matter the type of scallop? If this is the case then the taste doesn't involve scallop as there are most defiantly differences in the taste of scallop, fresh or frozen in either Bay, Cape or Sea Scallop, weather they are natural (dry, no chemical to make them absorb water...nitrates) or wet, (mostly U.S. frozen product where there are nitrates are used to make the scallop absorb water). On the taste scale the bay scallop is at the bottom... a Kia if you want where a fresh, dry, sea scallop is a Rolls, so my point is if there is no difference int he scallop used why not change all the other ingredients? This makes absolutely no sense to me!
ChefJune
January 20, 2012
Why are you telling me how to write my recipe? You are correct that I should have mentioned the importance of using dry scallops. The chemicals not only don't taste good, they aren't healthy to eat.
Of course there is some difference in the flavor intensity of the different types of scallops. However, I'm a cooking teacher, and I teach around the USA. Cooks who live in central Oklahoma are lucky to find frozen scallops. And not everyone feels they can afford day boat cape scallops when they're going to chop them up for mousse. What you misunderstood, Equator180, is that the recipe can be successfully made with all three types of scallops. Will the mousse taste more intensely scallop-y if made with $24-a-pound Sea Scallops? Certainly. Will the mousse be bland and tasteless if made with bay scallops? Not at all.
Of course there is some difference in the flavor intensity of the different types of scallops. However, I'm a cooking teacher, and I teach around the USA. Cooks who live in central Oklahoma are lucky to find frozen scallops. And not everyone feels they can afford day boat cape scallops when they're going to chop them up for mousse. What you misunderstood, Equator180, is that the recipe can be successfully made with all three types of scallops. Will the mousse taste more intensely scallop-y if made with $24-a-pound Sea Scallops? Certainly. Will the mousse be bland and tasteless if made with bay scallops? Not at all.
lorigoldsby
April 28, 2011
I like the idea of dissolving the gelatin in the vermouth! And good call on the Noilly! I will also try the Iron Horse Cuvee--thanks for that recommendation.
smargot
January 10, 2011
my fiance made this for our new year's eve party. we both tasted it before he added the gelatin dissolved in vermouth, and it was delicious. but after he added the vermouth, he hated it. i still thought it was okay, but it definitely had an unpleasant aftertaste. maybe something was wrong with our vermouth? i was just normal martini & rossi dry. in any case, next time we'll use white wine.
instead of using madeleine pans, we just let it set in a bowl and then used a melon baller to make bite-sized portions and served it in phyllo cups with a tiny bit of roe on top for color.
instead of using madeleine pans, we just let it set in a bowl and then used a melon baller to make bite-sized portions and served it in phyllo cups with a tiny bit of roe on top for color.
ChefJune
January 11, 2011
Martini & Rossi Vermouth, imho, does not work for any recipe. It has a strange taste. I ONLY use Noilly Prat Vermouth. There is no weird taste to anything I make with that. I only use that Vermouth for Martinis, as well... or for that matter, anything else. I'm sorry you had that experience.
ChefJune
October 2, 2012
I have to add here that I no longer use Noilly Prat vermouth for anything. The company has been sold and although it LOOKS the same, the vermouth is quite a lot sweeter than in previous times. These days the best DRY vermouth, imho, is Dolin Dry. (there is also a Dolin Blanc, but that is also too sweet.)
dymnyno
July 11, 2010
I can really imagine this made in little madeleine pans...would be a great and classy first course! (but you already knew that)
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