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Scallop Mousse Stuffed Sea Bass with Ratatouille

Recipe Supplied by: Jennipher Marshall-Jenkinson
Serves: 2 People

Cooked in a 900 watt microwave oven

Serves 2

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1 aubergine, sliced

1 red pepper, roughly chopped

1 courgette, sliced

225g ripe tomatoes, halved

couple of fresh basil leaves, roughly chopped

250 ml hot vegetable stock

drizzle olive oil

black pepper

Scallop Mousse:

150 gms scallops the white part only

2 eggs, separated

1 teaspn pernod

pinch salt

pinch paprika pepper

150ml double cream

1 large thick fillet sea bass, skinned and trimmed


Place the prepared vegetables, basil and vegetable stock in an oven-proof dish, toss with the olive oil and black pepper.

Cook on HIGH power for 8 - 10 minutes, stirring well after 5 minutes, until vegetables are just cooked.

Remove vegetables from dish and continue cooking the tomato liquor on HIGH power for 5 minutes to reduce it. Push liquid through a sieve and reserve.

Place the scallops, egg yolks, Pernod, salt and paprika pepper into a food blender. Blend until smooth. Add the cream and continue blending until mixture is thick.

Whisk the egg whites until thick and frothy. Pour scallop mixture into the egg whites and gently fold together.

Cut the trimmed sea bass into two, to make 2 thick fillets. Lay on an oven proof plate, slice almost through the centre of each fillet and fill each with a spoonful of the mousse mixture. Top fish with a basil leaf.Pour over a spoonful of the reserved tomato liquor. Cover with a well fitting lid and cook on HIGH power for 1 minute. The fish will flake easily when pierced with a sharp knife when cooked and the mousse will be set do not over cook as sea bass dries out very easily.

While fish is cooking, put the vegetables onto 2 warm dinner plates, then carefully place the fish in the centre of each plate, spoon a little of the reserved liquor around the plate to garnish.

Serve immediately.

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