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Sea Scallop Mousse in Cauliflower cream sauce

For the sauce:

  1. Cut the cauliflower in small florets, rinse and pat dry.
  2. Place them in the stainless steel saucepan with the cream, salt and freshly ground pepper.
  3. Cover and cook gently for 35 minutes, stirring very often.
  4. Then mix very finely in a hand blender, adding the butter gradually
  5. Add a few drops of lemon juice.
  6. Pass through the fine sieve using the spatula to push out all the flesh of the cauliflower
  7. Keep warm.

For the Mousseline :

  1. Preheat the multi-cooker on the steam function to 95 °
  2. Prepare all the ingredients for the mousseline Attention! All the ingredients must be very cold.
  3. Rinse and pat dry the scallops and roe
  4. Clean the scallops (remove the nerve and any dark matter), and peel the roe to remove any stringy and gray residues
  5. Place the scallops and the roe in the food processor, pulsing, mix to obtain a smooth puree
  6. Add salt and pepper, saffron, and add the whole egg and the egg white
  7. Pulse again to obtain a very smooth texture, taking care not to heat-up the mixture
  8. Incorporate the cold cream, still pulsing, until a very homogeneous texture is obtained
  9. Pass the resulting mousseline through the fine strainer, to remove all unwanted elements using the spatula to push it through
  10. Mold the mousseline into the half-spheres mold, making sure that no air bubble get trapped and smoothing the  tops once filled
  11. Cover the mold with a piece of baking paper, sticking it to the mousseline
  12. Place the mold in a perforated container and place the perforated container in the multi-cooker
  13. Cook the mousselines for about 12 to 15 minutes (depending on the size of the mold), checking doneness every 5 minutes with the tip of a knife stuck in the center of the mousselines. The knife should come out clean, without any trace
  14. Once cooked, gently unmold the mousseline on the serving plate
  15. Surround the mousselines with cauliflower cream, or coat it with it, place a teaspoon of trout eggs on the hemisphere, or place the eggs one by one on the cauliflower cream, and finish to decorate with dill, and flowers


Level of difficulty: Medium 

Preparation time: 20 mn 

Cooking time: 12 to 15 mn 


Gas burners or Induction / radiant burners

Gastro perforated pan + Multicooker


Sea Scallop Mousseline:

  • 300 g of scallops with roe
  • 10 g of salt
  • 5 g of fine white pepper
  • 1 whole egg
  • 1 egg white
  • 350 g of liquid cream (35%)
  • A small pinch of good quality powdered saffron


  • 1 small cauliflower
  • 35 cl of whole liquid cream
  • 1/2 organic lemon
  • 30 g of butter
  • salt, freshly ground white pepper


  • 100 g of trout egg
  • A few sprigs of dill
  • A few tips of leek or chive flowers or a few small florets of purple cauliflower



1 food processor
1 hand mixer
3 bowls
1 silicone spatula
1 stainless steel saucepan
1 fine strainer
1 silicone mold 6 X half-sphere (or other individual shapes)