2 lbs scallops
4 eggs
2 1/2 oz chervil
1 Tbsp plus 1 tsp salt
2 cups cream
2 lbs crabmeat
fresh ground white pepper to taste
- in food processor puree scallops, eggs, chervil & salt
- with machine running drizzle in cream until fully incorporated
- remove to a mixing bowl and fold in crabmeat
- cook a small amount and taste; season with white pepper
- set aside to chill at least one hour
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