Baked Scallop Mousse with Sweet Orange Bouillon

Serves 8

8 Maine scallops (U10)
1 cup cream
4 egg whites
8 langoustines (or jumbo shrimp)
1 orange, peeled and cut in segments
2 carrots
1 celery stalk
1 onion
2 liters water
3 oz. butter
Phyllo pastry
1 bay leaf
2 cloves
1 oz. olive oil
2 oz. micro greens
Ground nutmeg, to taste
Salt and white pepper, to taste
8 edible orchid flowers

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