Scallops stuffed with Salmon mousse

Scallops stuffed with Salmon mousse

Salmon Mousse

1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)

2 tablespoons cold water

3/4 cup sour cream

1 (6-ounce) can pink salmon, drained, any skin and bones discarded, and fish flaked

2 teaspoons drained bottled horseradish

1 tablespoon chopped fresh dill

1/4 teaspoon salt

1/8 teaspoon black pepper

Procedure:
Sprinkle gelatin over water in a 1-quart heavy saucepan and let soften 1 minute. Cook mixture over low heat, stirring, until gelatin is dissolved. Add 1/4 cup sour cream and cook over low heat, whisking constantly to prevent clumping, 3 minutes. Transfer to a bowl and stir in salmon, horseradish, dill, salt, pepper, and remaining 1/2 cup sour cream. Chill, covered, until firm, about 1 hour. (or till properly chilled) transfer to piping bag to stuff scallops

Scallop prep

•  16 Sea scallops 
• 2 teaspoons unsalted butter
• 2 teaspoons olive oil
• Kosher salt
• Freshly ground black pepper
• Salmon mousse (in piping bag)
• Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.  Make small cavity into scallops and gently put in mousse and set aside.
  Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately, on bed of risotto, fettuccine, polenta, you get the idea!!! Also goes well with sauteed fresh green beans!