Mousseline of Scallops And Salmon

Directions

Grind the scallops and the shrimp (separately) in a meat grinder or food processor, then cool both in the refrigerator for ½ 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℉ (180℃) 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.

Sauté 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).