[spongebob scallop mousseline with caribbean rum crema]
8-10 white mousseline scallops
3 whole eggs
3 egg whites
1/2 c. heavy cream
1 packet powder gelatin
3 T. turmeric
1 garlic clove
Juice from 1 lime
1/2 t. white pepper
1/4 t. kosher salt
1/4 t. black lava salt
» Place scallops on paper towel and pat dry.
» Transfer to food processor, add all wet ingredients and gelatin, and pulse twice.
» Add turmeric, garlic, salt, lime juice and white pepper.
» Process for 5 minutes.
» Pour into mold or brûlée ramekin.
» Bake in water bath at 300 F until set.
» Sprinkle with black lava salt to serve.
caribbean rum crema
3 c. coconut milk
1 very ripe banana, mashed
1/2 c. honey
1 t. grated nutmeg
1/2 c. dark rum
Salt, to taste
» Add dark rum to medium sauce pot.
» Slowly raise heat until rum flames. Let alcohol burn off, then quickly whisk in coconut milk.
» Simmer on low for 10 minutes.
» Add mashed banana, nutmeg and honey.
» Simmer for an additional 10 minutes.
» Pour hot liquid into blender or food processor and blend.
» Add salt to serve.
» Drizzle over scallop mousse.
Recipe from Elizabeth Schuster of Tenacious Eats
Photo: Bill Barrett