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INDULGE IN DELICIOUS FLAVORS FROM RUNNING PRESS

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SCALLOPS and ASPARAGUS with LEMON MOUSSELINE SAUCE

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About the book

SCALLOPS and ASPARAGUS with LEMON MOUSSELINE SAUCE

From Les Marchés Francais

ST-JACQUES ET ASPERGES VERTES EN SAUCE MOUSSELINE AU CITRON
Mousseline sauce is an old French classic that will horrify those afraid of butter, eggs, and
cream. It’s basically a hollandaise sauce that is “lightened” by the addition of whipped cream at the end of cooking! I would have never imagined adding this to my repertoire, but the Belgian ambassador asked me to make asparagus and mousseline sauce for a dinner party, and I had to secretly admit that it was pretty good. Adding lots of fresh herbs keeps rich sauces balanced and gives them a little veneer of healthiness.

Serves 6

1 cup (225 g) unsalted butter

ASPARAGUS:
18 green asparagus spears, trimmed
Grated zest of 1 lemon
Grated zest of 1 orange
Grated zest of 1 lime
Sea salt, for salting water and seasoning

LEMON MOUSSELINE SAUCE:
5 large egg yolks
5 tablespoons (75 ml) water
Juice of 1/2 lemon
3/4 cup (175 ml) cold heavy whipping cream
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

SCALLOPS:
18 fresh, plump scallops , with or without their coral
2 tablespoons (6 g) minced fresh chives
2 tablespoons (4 g) minced fresh chervil or parsley
1 teaspoon sea salt
1 tablespoon unsalted butter

Start by clarifying the butter: Heat it gently in a small pot, skimming off and discarding any milk solids that rise to the top. Set the clarified butter aside to cool to room temperature.

To make the asparagus: Bring a large pot of salted water to a boil and add the asparagus. Depending on the thickness, simmer them 2 to 4 minutes, or until just cooked through. When you pick them up from their center, they will bend slightly but readily. They’re overcooked if they bend completely Drain well and
toss with the citrus zests. Keep warm in a very low oven, sprinkling with more salt, if desired.
Start the mousseline sauce: Place the egg yolks, water, and lemon juice in either a medium, heavy-bottomed sauté pan or a small, heavy-bottomed pot.
Whisk well and heat over low heat for about 5 minutes while whisking continuously. Initially some steam will start to rise from the pan and then the eggs will thicken enough that you see traces of the pan visible with each stroke of the whisk. If you’re using a thermometer, the eggs will be done at 165°F (74°C). If ever you see traces of fully coagulated egg that resemble scrambled eggs, immediately remove from the heat and add a splash of water to cool the mixture. Slowly whisk in the clarified butter off the heat. Strain if necessary to remove any overcooked
egg, and transfer the sauce from the hot pan to a medium bowl.
Meanwhile, beat the cream in a cold bowl until it has medium-stiff peaks. Fold into the egg mixture and keep near the warm stovetop but not directly on the heat, which will cause it to separate.

To make the scallops: Rinse and dry the scallops and then toss them with the minced herbs and salt. Heat a large nonstick sauté pan and melt the butter. Then add the scallops without allowing them to touch one another. Cover and cook
over low heat for 2 minutes each side and with as little browning as possible, or until cooked medium well and still a little translucent in the center. Plate 3 asparagus and 3 scallops per person and spoon some warm but not hot mousseline sauce along them. You can serve this a little hotter if you preheat the plates in the microwave or a low oven.

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