Sea Bream Stuffed with Scallop Mousse Recipe - Great British Chefs

Ingredients

• 1 bunch of basil
• 50g of pine nuts, toasted
• 50g of olive oil
• 500g of scallops, white meat only
• 1 egg white
• 150g of double cream
• 2g of salt
• 2 sea bream fillets, scaled, trimmed and pin-boned
• 50g of transglutaminase
• 1 dash of lemon juice
• salt
• 2 garlic cloves
• 300ml of milk
• oil, for deep-frying
• 4 basil leaves
• 100g of piquillo peppers, tinned
• 10g of Chardonnay vinegar
• 50g of cream
• 50g of butter
• 200g of courgette
• 10g of basil leaves
• 1 dash of oil
• 4 baby courgettes
• 2 tbsp of pine nuts, toasted and halved