Scallop Mousse

[Jeremy]

Can anyone help me with a Scallop Mousse. I have to roll it up in a Paupiette of Salmon. I don't think it will be all that difficult, but any tips would be appreciated.
J

 

[ironchef]

Can anyone help me with a Scallop Mousse. I have to roll it up in a Paupiette of Salmon. I don't think it will be all that difficult, but any tips would be appreciated.
J

Basic Scallop/Shrimp Mousse

Yield: 3 lbs.

2 lb. Raw Shrimp or scallops, cut into 1/2" pieces
2 c. Heavy Cream
4 ea. Egg whites, slightly whipped until opaque and frothy
1 Tbsp. Kosher salt
1 tsp. White pepper
2 Tbsp. Chopped parsley
1Tbsp. Chopped tarragon

Method:

Blend shrimp/scallop in a chilled food processor bowl. Slowly add the heavy cream. Add egg whites, herbs, salt and pepper and pulse until incorporated. Refrigerate immediately until use.