13318 Serves 6. Wed Aug 06 08:28:37 -0700 2008 Tue Feb 03 12:42:47 -0800 2009 Licensed http://www.chow.com/recipes/13318 Tue, 03 Feb 2009 20:42:47 GMT

Preheat oven to 375° F.

Set aside one cup of scallops. If they are large, cut into ½-inch cubes.

In a 9-inch skillet, saute the shallots in 1 tablespoon butter until soft, but not brown. Add the cup of scallops and season with salt and pepper. Cook until barely firm. Add the wine and cook 1 minute. Remove the scallops with a slotted spoon. Reserve the liquid in the skillet to use in the sauce.

In a processor, puree half of the raw scallops and add salt, pepper, and nutmeg to taste. Add one egg yolk and process until well blended. Stop to scrape down several times, if needed. When pureed, add one cup of cream and process until creamy. Transfer to a bowl. Repeat the procedure with the remaining scallops, egg yolk, and cream. Combine with the first batch and mix well. Fold in the drained cooked scallops.

Butter a 2-quart mold with 1 tablespoon of butter and fill with the mousse mixture. Cover with a sheet of buttered waxed paper, buttered side down. Place the mousse in a water bath and bake for 45 minutes, or until a knife inserted in the center comes out clean. Prepare the tomato sauce as directed (see following recipe).

Remove the waxed paper and pull off the brown skin on the surface of the mousse. Unmold onto a serving platter. Drain any liquid that accumulates around the base and add to the sauce. Pour the sauce over the mousse and sprinkle with minced parsley.

The mousse can be prepared for baking the night before. The sauce also can be made the night before.

In a 1-quart saucepan, melt the butter, stir in the flour, and cook the roux until it just starts to turn golden. Stir in the poaching liquor and cook, stirring, until thickened and smooth.

In a small skillet, saute the mushrooms in 1 tablespoon butter until tender. Add mushrooms and their liquid to the sauce.

In the same skillet, saute the tomatoes in remaining butter for 10 minutes. Add to the sauce with the heavy cream. Heat the sauce, stirring. Correct seasoning with salt, pepper, and nutmeg.

]]> http://www.chow.com Terence Janericco 50 Main 4 cups fresh scallops

]]> 2 tablespoons butter

]]> 1 tablespoon minced shallots

]]> salt and pepper to taste

]]> ½ cup dry white wine

]]> nutmeg to taste

]]> 2 egg yolks

]]> 2 cups heavy cream

]]> tomato mushroom cream sauce (recipe follows)

]]> 2 tablespoons minced parsley

]]> 3 tablespoons butter

]]> 3 tablespoons flour

]]> poaching liquor from scallops

]]> 1 cup thinly sliced mushrooms

]]> 1 tablespoon butter

]]> 3 tomatoes, peeled, seeded, and chopped

]]> 1 tablespoon butter

]]> 1 cup heavy cream

]]> salt, pepper, and nutmeg to taste

]]>