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Shrimp and Scallop Mousse
Makes about 2 cups of mousse
2 tablespoons unsalted butter
1 medium shallot, finely minced
1/4 pound shrimp, peeled and deveined
1/2 pound small bay scallops
1 1/2 tablespoons lime juice
2 tablespoons chopped fresh chives
4 ounces cream cheese, softened
Salt and pepper, to taste
About 1 to 2 tablespoons Sriracha or hot sauce
1. Place butter in a large sauté pan and melt over medium heat.
2. When butter is hot, add the shallot to the pan. Cook until translucent and softened (about 5 minutes).
3. Add shrimp and scallops to the pan in a single layer and sauté just until cooked through (about 5 to 8 minutes). Remove the pan from the heat and let mixture cool.
4. Spoon cooled shrimp and scallops into the bowl of a food processor, discarding any additional liquid left in the pan. Add lime juice, chives, cream cheese, and Sriracha to the bowl; process until well blended and smooth. Season with salt, pepper, and additional Sriracha if desired.
Tip: To serve the mousse, pipe it onto crackers or prebaked tart shells.