Moulds used:

Ref 1268

Composition for 24 parts

Preparation: 5 minutes

Baking: 25 minutes

Ingredients

• 1kg 600 gr scallops (with or without the orange coral rœ)
• 40 cl crème fraîche
• 8 eggs
• Salt and pepper

Preheat the oven to 160°C/Gas Mark 3, and put the Flexipan® Half-spheres Ref 1268 onto an aluminium sheet.
Place the raw scallops in a food processor and blitz until smooth.
Add the cream and the eggs, the salt and the pepper, and blitz again.
Pour the mousse into the holes and bake for about 25 minutes.
Serve hot with a lemon sauce.

Sauce

• 1 teaspoon wholegrain mustard
• 20 cl crème fraîche
• Lemon juice, to taste
• 75g butter, diced
• 1 teaspoon chopped chives
• Salt and pepper

In a pan over a moderate heat mix the mustard with the cream and the lemon juice.  Gradually whisk in the butter and then add the chives.