- For the ramekins:
- 50g soft butter
- 2 tbsp mixed fresh herbs
- (tarragon, chervil and flat parsley leaves)
- For the mousse:
- 140g large scallops, weighing just the white muscles, approximately 4 to 8 scallops
- (save the corals/roes for the sauce if you have them)
- 200g double cream
- 2 eggs
- For the sauce:
- ½ celery stick, cut in 2 pieces
- 1 small carrot, cut in half
- ½ small leek, sliced in 2cm pieces
- 2 shallots, peeled and quartered
- 300g water
- 150g white wine
- 2 tbsp mixed fresh herbs
- (tarragon, chervil and flat parsley)
- scallop corals/roes – if available
- 50g double cream
- 75g butter
Warm Timbales of Scallop Mousse - Alain Roux
Warm Timbales of Scallop Mousse - Alain Roux
Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following Warm Timbales of Scallop Mousse recipe a try yourself? Alain Roux, Chef Patron of The Waterside Inn, 3 Michelin stars, has three Thermomix TM31s in his new restaurant kitchen and one at the Cookery School. They are used all day in both the main kitchen and pastry section. Alain says this recipe showcases the perfectly smooth blending and very gentle steaming that are possible with Thermomix. The sauce cooks in the Thermomix bowl below, while the timbales steam in the Varoma steamer above. Steaming at 90C produces a delicate mousse with the texture of a set cream and the sauce has beautiful clean flavours because it is not allowed to boil.
Ingredients
Method
1. Generously butter 4 porcelain ramekins (7cm diameter x 4cm deep, 9cl) and sprinkle them with the herbs.
2. Using the built-in weighing scales, weigh the scallop white muscles and cream into the Thermomix (TM) bowl and add the eggs. Season with ¼ to ½ tsp sea salt and 2 to 3 white peppercorns. Blend 45 seconds/Speed 10. Divide the mousse mixture evenly between the ramekins and place them into the Varoma steamer. Cover all the ramekins with one sheet of greaseproof paper or cover them individually with foil.
3. Drop the vegetables onto the running blades/Speed 8 to chop. Turn off.
4. Weigh in the water and white wine. Add the herbs. Place the covered Varoma on the TM lid and steam 40 minutes/90°C/Speed 2. When the steaming time is finished, set the Varoma aside.
5. Add the scallop corals (if using) and cream to the sauce. Blend 2 minutes/Speed 10.
6. Add butter, season with sea salt (start with ½ tsp) and pepper. Mix 1 minute/Speed 6 to finish the sauce. Loosen the timbales from the ramekins with a small knife if necessary and turn each one out onto a deep plate. Pour the sauce around each timbale and serve.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
