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Scallop Soufflé with Shellfish Sauce, Lobster, Langoustine, Clams and Mussels

A luxurious seafood extravaganza featuring delicate scallop soufflés served with a rich shellfish sauce, lobster, and spring vegetables.

SeafoodHigh ProteinFrenchSophisticatedLuxury
Estimated Nutrition
Calories
1052.6
kcal / serving
4210.5 kcal total
Carbs
29.6g
per serving
118.2 g total
Fat
82.1g
per serving
328.4 g total
Protein
49g
per serving
195.8 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
tsp
Dijon Mustard
1
tbsp
Tomato Purée
Dairy
40
g
Butter
Plus extra for greasing
350
ml
Milk
225
g
Cheddar Cheese
Grated
3
piece
Eggs
Separated
250
ml
Double Cream
For topping
30
g
Butter
For sauce
75
ml
Double Cream
For sauce
15
g
Butter
For vegetables
GrainsCereals
40
g
Plain Flour
Plus extra for dusting
Liquids
175
ml
White Wine
Used in sauce and shellfish
300
ml
Chicken Stock
NutsSeeds
4
sprig
Thyme
Fresh
0.25
tsp
Cayenne Pepper
1
piece
Salt
To taste
1
piece
Black Pepper
To taste
3
tbsp
Chervil
Fresh
Seafood
4
piece
Scallops
Cleaned with roe removed
1
piece
Lobster
Cooked meat and reserved shells
12
piece
Langoustines
Cooked meat and reserved shells
400
g
Clams
Cleaned
400
g
Mussels
Cleaned and beards removed
Vegetables
2
piece
Shallots
Roughly chopped
1
piece
Carrot
Roughly chopped
8
piece
Turnips
Trimmmed and halved
12
piece
Carrot
Baby carrots, trimmed
8
piece
Asparagus
Trimmed

Method

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