I have always been somewhat intrigued by scallop mousse. When I saw Raymond make it on the finale of LRS this year, I knew I had to try it soon. These manicotti were great, and different, but there was one main problem with it. Scallops are just so awesome seared. Blending them into a mousse is much more effort and takes away a lot of what makes scallops so good!
These weren't so hard to make.
First I measured how big they had to be.
Then I rolled and sealed them.
Cooking some mushrooms, shallots, parsley, and chives in butter. If you want to be classy, you can call this duxelle.
All the pasta tubes cooked.
Making the mousse.
Then I folded in the duxelle.
This mixture was piped into the pasta tubes.
A quick sauce I made. It is like a bechamel, but thickened with potatoes instead of flour.
A light coating of the sauce on the stuffed pasta.
Browned and delicious. I baked this for 20 minutes at 400, then broiled it until browned.
Pasta recipe is here. I rolled out the dough and wrapped it around a dowel to seal into tubes. I then boiled the tubes and stuffed them. Normally making manicotti, I cook the strips and wrap them after, like this, but today I wanted to do it differently.
For the scallop mousse, I put some lemon zest, scallops(pound and a half), an egg white, salt and pepper into the food processor and blended it until smooth. Then I slowly added ice cold cream(about 3/4 cup) until it got mousse-like.
I diced some shallots, mushrooms, parsley, and chives, then sauteed them in butter for about 10 minutes. When this is cooled, fold it into the scallop mousse.
Boil the manicotti tubes for about 3 minutes. Pipe the mousse into the tubes using a piping bag, or just a zip-lock bag with the corner cut off.
The sauce was garlic sauteed in olive oil. Next add 3 potatoes cubed. Add some milk or half and half until the potatoes are covered. Boil until potatoes are soft. Use an immersion blender to make this into a smooth thick sauce.
Put the manicotti in the pan with sauce and bake at 400 for 20 minutes. Broil until browned on top.