Scallop "Sausage"

12/13-12/19:  It's been a very crazy week at J. Gilbert's in Glastonbury!  Holiday lunches were very hectic and very little time was left for tasting menu recipe development.  However, Brian & I were able to perfect the scallop "sausage" that we tested a couple of weeks ago.  We made a very straight forward scallop mousseline (scallops, egg white, cream, fresh bread crumb & chervil) this time around as we wanted the final product to taste and look like a scallop yet seasoned from within. This process alters the flavor of scallop very minimally but drastically changes the texture.  The resulting texture is much more light & airy, very nice...or Friggin' delicious.   

Brian forming the mousseline in plastic wrap, while just happening to "flex" as the camera flashes

the mousseline being comprised mostly of scallop is a tacky mixture and forming it in plastic wrap requires

lubrication of the plastic and delicate hands

Below: a formed scallop mousseline sausage ready to be "tied off"

Poaching of the mousseline:

the sausages are poached at 165 degrees for about 15 minutes to an internal temperature of 145 degrees

the cooked sausages are then immediately chilled in an ice bath to prevent overcooking

The following day the scallop mousseline sausages are ready for use/testing

amuse bouche that Brian "monoblanco" presented in an Asian spoon:

seared scallop mousseline with mushroom veloute, celeriac & micro mustard greens

My Christmas inspired offering:

seared scallop mousseline, salsa verde, pickled red pepper & smoked sea salt

Also we made doughnuts again for the crew on Sunday, this time with a proper glaze. 

The shiny ones were perfect, the others were a bit heavy on the glaze, I think we need a glaze curtain to perfect this, but there's no way thats in the budget.