Grind the scallops and the shrimp (separately) in a meat grinder or food processor, then cool both in the refrigerator for 1/2 hour.
Place the scallops in a bowl with 1 egg, 1 egg white (reserve the yolk for the salmon), salt, pepper, and nutmeg.
Put the scallop mixture in a food processor and run for 1 minute.
Slowly add cream until blended (about 3 seconds).
Do not overblend or mixture will be buttery.
Add truffles to scallop mixture and set aside.
Place the salmon in a processor bowl with the other egg, the reserved egg yolk, salt and pepper.
Process for 1 minute.
Butter the ramekins or molds, then spoon the scallop mixture into them.
Put the salmon mixture into a piping tube and pump the mixture into the center of the mold.
Place the ramekins or molds in a shallow pan containing 1 inch of water; cover the pan with aluminum foil pierced with small holes to allow steam to escape.
Bake in a 350 degrees F oven for 30 minutes.
Put the shallots, vinegar, and wine into small saucepan and cook until half of the liquid is gone.
Add cream and bring to a boil, then whip.
Add butter in small pieces and whisk over medium heat.
Remove from heat and adjust the seasonings.
Saute spinach and watercress in butter for 1 minute.
On hot serving plates, arrange some of the spinach and watercress in small circles the same size as the ramekins or molds.
Unmold the scallop-salmon mousse onto the vegetables, top with sauce(s).
First published: 1996-01-27 last updated: 2013-10-02
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