New logo small Recipes Recipes Collections Collections
F24c5d893fba7ac42eee38679e83eaab7ea815a3 data

Scallops, clementine, chestnuts and mushrooms

  • Timer
  • Chef hat Medium


  1. 1 To make the reduction:
  2. 2 Use clementine zest, and peel and chop up flesh. Put the flesh and zest in boiling water. Add sugar and simmer until desired consistency.
  3. 3 To make the mousse:
  4. 4 Peel clementines and remove pith. Separate segments and put half to one side in a bowl.
  5. 5 Zest and juice half of the clementines and limes, and add sugar.
  6. 6 Put mixture into a pan, bring to boil and leave to reduce for 5 minutes.
  7. 7 Pour half of syrup over clementine segments and leave to chill for an hour.
  8. 8 Combine other half of syrup with cream cheese, then whisk.
  9. 9 Beat egg whites until stiff and white. Add clementine cream cheese, and then chill for an hour.
  10. 10 Dress your scallops in a clementine reduction and mousse. Layer chestnuts and mushrooms to add texture and flavour