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CRABMEAT SCALLOP CAVIAR MOUSSE
1 pound fresh scallops
1 qt. heavy cream
2 egg yolks
Salt and pepper to taste
1/2 tsp cayenne
1/2 pound fresh crabmeat
1/2 pound tobiko caviar
2 tbsp finely chopped fresh chives
Using a food processor, blend the scallops with salt, pepper and cayenne until it makes a compact ball. Add the egg yolks and re-blend. While the machine is still running, add the cream in a constant stream (about 20 seconds). Stop the processor, scrape down the sides and blend again until very smooth (about 30-40 seconds). The mixture should be smooth and buttery and almost liquid. Gently fold in the crab, chives and caviar. Refrigerate the mixture for 1 hour. Butter the inside of a mold and spoon in the mousse. Bake in a Bain Marie at 275 F for about 25 minutes (120 degrees). Serve hot with fresh sauce, warm with smoked salmon, or cold in slices of toasts with some lightly spiced salsa. |
