Sous Vide Scallop Mousseline

Don’t let the name intimidate you. This mousseline is simply made by whipping fresh scallops with eggs to produce a light, delicate texture. The best part? This sous vide scallop mousseline recipe is really simple — just look at how few ingredients it calls for.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 04:30

Recipe Time: 00:30

Temperature : 125F / 51.7C

Ingredients

• 8 ounces sea scallops, side muscles removed
• 1/2 cup heavy cream
• 1 large egg
• 1 teaspoon kosher salt
• 2 ounces smoked salmon

Directions

1. Set the Anova Sous Vide Precision Cooker to 125°F (51°C).
2. Combine the scallops, cream, egg, and salt in a food processor. Process until smooth, about 2 minutes.
3. Lay a sheet of plastic wrap on a clean counter. Transfer the scallop mixture to the plastic wrap and shape into a log. Wrap the plastic wrap around the mixture and roll tight. Tie off the ends.
4. Place the plastic-wrapped log in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 30 minutes.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the scallop log from the bag and unwrap. Pat dry with paper towels.
2. Lay the smoked salmon flat on a clean surface. Lay the scallop log in the center of the salmon. Wrap salmon completely around the scallops. Wrap the log with plastic wrap, roll tight, and tie off the ends.
3. Refrigerate the wrapped mousse for at least 4 hours, or up to 24 hours. When ready to serve, slice with a very sharp knife.