Chef Billy Quon Lee developed this unusual recipe featuring the delicate flowers of baby summer squash. If you have a vegetable garden, chances are you have access to squash blossoms.
This delicious appetizer would make a great start to any dinner party. The scallop mousse is very elegant, but the recipe will work with shrimp as well.
4 cups vegetable oil, or more for frying
Mousse:
1/2 pound raw scallops
2 large eggs
1/4 cup heavy cream
1 shallot, minced
2 tablespoons chopped fresh basil leaves
1 teaspoon salt
1/4 teaspoon freshly ground pepper
16 summer squash or zucchini flowers
Tempura batter:
1/2 cup unbleached all-purpose flour, plus extra for coating the blossoms
1/2 cup corn starch
1 teaspoon cracked black pepper
1 teaspoon baking soda
1 cup ice water
Sea salt
Heat the oil in a large pot to 375 degrees F.
In a food processor, make a smooth paste of the scallops, eggs, cream, and shallots. Fold in the basil, salt, and pepper. Transfer mixture to a bowl and set aside.
Gently wash the squash blossoms and set on paper towels to dry. Using a tablespoon, carefully stuff the blossoms with 1 to 2 tablespoons of the scallop mousse. Set aside.
To make the tempera batter, whisk together the 1/2 cup flour, cornstarch, pepper, and baking soda. Slowly add the ice water and whisk to incorporate.
Gently roll the stuffed blossoms in the extra flour and then into the tempura batter. Carefully lower half of the blossoms into the hot oil and fry until golden brown. Remove from the oil very carefully, and transfer to paper towels. Repeat with remaining blossoms.
Season with sea salt and serve immediately, 2 per person.
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