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Directions:
Process scallops in food processor fitted with metal blade until minced. Add egg white; puree until smooth. Refrigerate until ready to use.
Combine 1/2 of the butter, 2 cloves of the garlic, 2 tablespoons tomato paste, salt and pepper in bowl of electric mixer. Beat until light. Gradually add scallop puree, beating well. Gradually add 1/2 cup of the cream, mixing on low, until just incorporated. (Do not overmix or mousse will become grainy.)
Fold in shrimp, chopped parsley and 2 tablespoons of the bread crumbs. Form mixture into eight cakes. Place on baking sheet sprinkled with bread crumbs; sprinkle more crumbs over each cake. Press each slightly to flatten to 1/2- to 3/4-inch-thickness. Refrigerate at least 1 hour.
Heat remaining garlic, 2 tablespoons of the tomato paste and 1 cup of the cream to boil in large saucepan over medium high heat. Cook until reduced to 1/2 cup, about 8 minutes. Stir in wine; cook until reduced enough to coat back of spoon, about 8 minutes. Remove from heat; pass through fine sieve into small saucepan. Stir in mustard and keep warm.
Melt remaining 1/2 stick butter in large, non-stick skillet over medium-high heat. Add shrimp cakes, dusting with bread crumbs again if necessary. Cook until golden, about 3 minutes. Turn over, partially cover skillet, and cook until done, about 6 minutes. Remove cakes to paper towel to drain. Keep warm in 200 degree oven.
To serve, spoon mustard sauce into center of warm serving plates. Place shrimp cakes on sauce. Sprinkle red peppers around plate and on top of cakes. Garnish with parsley.
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