Recipe - Hot Seafood Mousse With Shrimp Sauce

1 pound Scallops (thawed if frozen)
2 tablespoon Butter, melted
1 tablespoon Allpurpose flour
1 Egg, lightly beaten
Three fourths teaspoon Salt
One fourth teaspoon White pepper
Pinch nutmeg
2 cup Light cream
Shrimp sauce(recipe follows)
Lemon slices

SHRIMP SAUCE
One fourth cup Butter
One fourth cup Allpurpose flour
2 One fourth cup Milk
4 teaspoon Lemon juice
White pepper
1 cup Cooked salad shrimp*

In food processor, chop scallops finely. Add butter, flour, egg, salt,
pepper and nutmeg; process for 30 seconds. With machine running, gradually
pour in cream.

Transfer to greased 4 cup mould; cover with lid or foil. Place in small
roasting pan; pour enough boiling water into pan to come halfway up side of
mould. Bake in 350øF oven for 1 hour or until firm to the touch and
toothpick inserted in center comes out clean, adding more water to pan if
necessary to maintain level.

Remove mould from water; let stand for 10 minutes. Loosen edges of mousse
with point of sharp knife; invert heated platter over top and unmould. Pour
half of the Shrimp Sauce over and garnish with lemon slices. Serve
immediately and pass remaining sauce separately. Makes 6 to 8 servings.

SHRIMP SAUCE: In saucepan, melt butter over medium heat; stir in flour and
cook, stirring, for 1 minute. Whisk in milk; bring to boil, stirring
constantly. Reduce heat to mediumlow; cook, stirring, for 5 minutes or
until smooth and sauce coats back of spoon. Stir in lemon juice, and
pepper to taste. Add shrimp and heat through. Makes about 3 cups sauce.
*You can substitute 2 cans shrimp, drained.
Typed in MMFormat by cjhartlin@email.msn.com Source: Canadian Living
Entertaining Cookbook

Posted to MMRecipes Digest V4 #12 by cjhartlin@email.msn.com on Jul 1,
1999