Everyone knows that my favourite restaurant in the world is “The Waterside Inn” at Bray and that I have a bit of a pash for Alain Roux, who is not only a genius cook but one of the nicest people you will ever meet. His father of course is incomparable, but Alain has a much lighter touch and some of his new dishes are truly brilliant, But at the end of the day during my unforgettable cooking course at the Waterside, it was Alain who taught me how to fillet a Dover Sole and to make Italian meringue, so my heart stays with him.
Having seen father and son on “Saturday Morning Kitchen, which was pure entertainment in itself, I have been meaning to try the scallop mousse that Alain cooked on the show for ages. Having done this it was so easy and so delicious I really do urge you to try it. I changed the recipe very slightly (apologies Alain) but here’s my version, I also think this would be wonderful done with lobster or crab.
You will need 4 -6 small ramekins (those funny little ovenproof dishes) 
Ingredients: Enough butter to generously grease the dishes, 150g/5ozs scallops (white only no corals), 2 large eggs, 200m/7fl ozs double cream, pinch salt and some cayenne pepper. Alain used fresh herbs but I missed these out and used some of the asparagus ends lightly sauteed instead:
To garnish: 25g/1oz butter, 150g fine asparagus, lemon juice and 4 large scallops (white only) (Alain made more of a sauce, I kept mine a little simpler)
Preheat the oven to 160C/325F/Gas 3.- Grease the ramekin dishes generously with the butter
- Lightly saute the ends of the asparagus
- Place them at the bottom of the greased ramekins
- Blend the scallops and eggs in a food processor for one minute or until smooth. Add the cream, salt and cayenne pepper and blend for a further minute.
- Divide the mousse mixture evenly between the ramekins and cover each ramekin with aluminium foil.
Place the ramekins in a roasting tray and add enough boiling water to come half way up the sides.- Place into the oven and cook for about 20-25 minutes. A skewer should come out cleanly
- Heat the butter in a frying pan and cook the scallops on high for a couple of minutes until they are slightly browned on the outside but still tender inside – don’t overcook!
- Remove from the pan and toss the cooked asparagus in the butter until it is warmed through, drizzle lemon juice over the top
- Remove the foil from the ramekins, loosen the timbales with a small knife and turn each one out onto a warm plate.
- Place slices of scallop on the side, along with the asparagus spears and any remaining butter.
Due warning though Waterside, our lovely friends Helen and Joe are taking me to Alain Ducasse at the Dorchester this week – you have come out top against other Michelin starred venues I’ve visited – will you still be triumphant after Thursday? Watch this space
The Bombay Boys 