Scallops, brown crab and salmon mousse, sea vegetables

George Farrugia

George Farrugia

23rd October 2019

Scallops, brown crab and salmon mousse, sea vegetables

This dish is a hommage to the British seaside and its beautiful produce. Plated to look like a rock pool, it is subtly herbaceous, well-balanced and light.


  • • Large scallop 1
  • • Sea vegetables: samphire, sea aster, sea purslane
  • • Caviar (oscietra) optional
  • • Brown crab 30g
  • • Salmon 120g
  • • Whole egg 1
  • • Whipping cream splash
  • • Salt
  • • Pepper
  • • Crab shells 1kg
  • • Carrot 100g
  • • Onion 100g
  • • Celery 100g
  • • Fennel 100g
  • • Plum tomato 50g
  • • Garlic 1 head
  • • Scotch bonnet chilli 1
  • • Brandy 50ml
  • • White wine 50ml
  • • Chicken stock 50ml
  • • Tarragon sprigs 2
  • • Thyme 2 sprigs
  • • Lemon grass 1
  • • Ginger 1 piece
  • • Lime leaves 2
  • • Olive oil to taste
  • • White wine vinegar to taste
  • • White balsamic vinegar to taste


• Scallop;
o Roast in pan in olive oil, salt and pepper until golden then rest and cut in 3
• Shellfish reduction;
o Roast shells until golden and add brandy and wine to deglaze. Then add tomatoes and collapse in oven
o Then place in pot with chicken stock
o Sweat vegetables until sweet and add to pot cover with water and cook for 3hrs
o Then pass and reduce until thick. Add olive oil and white wine vinegar and white basic vinegar to taste to make shellfish vinaigrette
• Crab and salmon mousse;
o Blitz brown crab until smooth and blend salmon, then add egg and add cream until smooth, adjust seasoning and can add lemon zest or lemon juice also
o Place in small bowl and cook in 90c oven until set
• To assemble add sea vegetables in bowl place mousse on top, diced scallop and drizzle with sauce. And finish with caviar .

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