Seafood Roulade with Scallops and Crab

• 1 Tbsp butter
• 1 leek, white part only, finely chopped
• 1 lb peeled, deveined shrimp
• 2 egg whites
• 1 tsp kosher salt
• 1 cup heavy cream
• 4 oz scallops, cut into chunks if large or whole if small
• 4 oz lump crabmeat
• 2 Tbsp minced fresh chives
• lettuce, for serving
• mayo, for serving

Heat the butter in a small saute pan over medium heat. Add the leek and saute until tender but not brown. Transfer to a bowl, cover, and refrigerate until chilled.

Puree the shrimp with the egg whites and salt in a food processor. With the machine running, slowly add half of the cream through the feed tube. The mixture should be stiff enough to shape. Continue adding the rest of the cream with the machine running.

Transfer the shrimp mousseline to a mixing bowl and add the chilled leeks, scallops, crab, and chives, gently folding to distribute everything evenly.

Wet your counter slightly and lay out a sheet of plastic wrap (use Glad brand if you're concerned about cooking in plastic), at least 2 feet long. Spoon the seafood mixture along the center of the plastic wrap. Fold the plastic wrap over the mousseline and roll it into a tube about 2 1/2 inches in diameter. wist each end of the plastic wrap to form a tight roulade as you roll it on the counter (like a sausage). If it gets out of shape on you, unroll it onto a new sheet and start again.

Bring a large pot of water to 180 F. Drop the roulade into the water and weight it down with an appropriately sized plate to keep it submerged. Cook the roulade, maintaining a water temperature of between 170 and 185 F., until an instand-read thermometer reads between 140 and 150 F when inserted into the center of the roulade, 45 to 50 minutes.

While the roulade is cooking, fill a large bowl with half ice and half water. When the roulade is done, submerge it in the ice bath until thoroughly chilled, 15 minutes or so. Remove the plastic wrap and serve.

Serve with lettuce and mayo or other sauce (not included in points below). Mayo is usually 3 PointsPlus / Tbsp.

Makes 8 servings, 5 WW PointsPlus each.