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Hot Seafood Mousse With Shrimp Sauce

shrimp

1 pound scallops; thawed if frozen
2 tablespoons butter; melted
1 tablespoon all-purpose flour
1 egg; lightly beaten
3/4 teaspoon salt
1/4 teaspoon white pepper
pinch nutmeg
2 cups light cream
lemon slices
----SHRIMP SAUCE----
1/4 cup butter
1/4 cup all-purpose flour
2 1/4 cups milk
4 teaspoons 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 350ºF 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 medium-low; 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. You can substitute 2 cans shrimp, drained. Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates

Contributor: Canadian Living Entertaining Cookbook

Yield: 6 servings

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