Ingredients:
- 8 langoustines (or jumbo shrimp)
- 2 carrots
- 1 onion
- 1 bay leaf
- 2 cloves
- ground nutmeg , to taste
- salt and white pepper , to taste
- 8 edible orchid flowers
Directions:
- Maine Scallop Mousse:
- Preheat oven to 300º. In a food processor, blend scallops and cream quickly until smooth. Season mix with salt, nutmeg and white pepper. Remove mix from food processor and place in a bowl. Reserve. In a separate stainless steel bowl, whip egg whites until slightly firm but not stiff. Fold egg whites gently into scallop mixture. Once combined, place mix into 1” buttered ramekins. Place ramekins in a high-sided baking dish, and fill pan halfway with hot water. Bake in oven for 10 to 15 minutes.
- Langoustine Bouillon:
- Clean langoustines by separating heads and tails and deveining. Set aside. Cut carrots, celery and onion in cubes. In a heavy pot with 2 liters of water, place langoustines, vegetables, orange segments, cloves and bay leaf. Bring to a boil and cook on medium low heat for 20 minutes. Strain and reserve the stock. Keep langoustines. In a pan, sauté langoustines with olive oil, salt and pepper. Do not overcook. Reserve. Return stock to heat and add butter. Using a hand mixer, blend stock and butter on the surface until it foams. Keep on low heat.
- Garnish:
- Roll out phyllo dough and cut rectangular pieces about 1”x 1”. Flash-fry the dough until crisp and light in color.
- To Serve:
- Unmold scallop mousse from the ramekins and place in the center of a large pasta bowl. Top mousse with a langoustine, then cover the mold and langoustine with blended bouillon. Garnish with micro greens. Top langoustine with crisp phyllo and orchid. Serve very hot.
- Bon Appétit!
- Chef Philippe Ruiz
- Of Palme d’Or
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 196.12 Kcal (821 kJ) | ||
| Calories from fat | 146.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.28g | 25% | |
|---|---|---|---|
| Cholesterol | 34.05mg | 11% | |
| Sodium | 58.44mg | 2% | |
| Potassium | 158.55mg | 3% | |
| Total Carbs | 8.57g | 3% | |
| Sugars | 1.64g | 7% | |
| Dietary Fiber | 1.39g | 6% | |
| Protein | 3.98g | 8% | |
| Vitamin C | 2.4mg | 4% | |
| Vitamin A | 0.3mg | 9% | |
| Calcium | 47mg | 5% | |
| Amount Per 100 g | |||
| Calories | 186.72 Kcal (782 kJ) | ||
| Calories from fat | 139.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.5g | 25% | |
|---|---|---|---|
| Cholesterol | 32.42mg | 11% | |
| Sodium | 55.64mg | 2% | |
| Potassium | 150.95mg | 3% | |
| Total Carbs | 8.16g | 3% | |
| Sugars | 1.56g | 7% | |
| Dietary Fiber | 1.33g | 6% | |
| Protein | 3.79g | 8% | |
| Vitamin C | 2.3mg | 4% | |
| Vitamin A | 0.2mg | 9% | |
| Calcium | 44.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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