Scallop Wraps

Enjoy these plump Digby Scallops broiled in wine and garlic, wrapped in smoked salmon and served with horseradish mousse.   Preparation Time: 10 minutes

Ingredients:
The wrap
3 oz fresh shucked Digby Scallops
3 oz Comeau's Famous Smoked Salmon

The Poaching Liquor
Some chives and fresh garlic tips
1/2 cup chardonnay

The Mousse
1/2 cup Mayonnaise
1 tbsp red onion minced
2 tbsp grated cortland apple (peel left on)
1 tbsp horeradish rinsed and patted dry.
1 tsp dijon
sugar to taste
1 tbsp tarragon cider vinegar

Directions 
In a saute pan over low heat add wine, garlic tips and chives. Bring to a bubbling simmer and add scallops, stirring gently until the scallops are opaque and slightly firm to the center. 

Cool the scallops by placing them directly into a bowl with ice to stop them cooking. Roll gently in ice till scallops are cool.
Cut each piece of smoked salmon into thin long strips and roll the scallop into salmon so that in forms a neat bundle.

Mix all ingredients for the mousse and dollop a spoonful onto the serving plate with the wraps. Serve immediately with lemon.


Source:  Manor Inn, Yarmouth