Scallop Mousse

by Maud Hallin

serves 6 as a first course

1/2 pound sea scallops (about 20)

2 whole eggs from regular hens

2 teaspoons arrowroot, potato flour or similar thickener

6 tablespoons butter at room temperature

4 tablespoons milk

2 egg whites

salt and pepper to taste

whatever herb or spice you feel like (see note below)

Preheat oven to 375 degrees. Coat the inside of metal or porcelain ramekins with butter; line bottom and sides with parchment paper and butter again.

Mix scallops and whole eggs in food processor. Grind a bit. Add butter, arrowroot and milk. Grind to a thick paste. You may make it smooth or a bit on the rough side.

Beat egg whites to form soft peaks and turn scallop mixture carefully into egg whites.

Fill ramekins halfway up with mousse mixture and set onto a baking pan. Pour boiling water into baking pan once it has been placed on oven rack. Water should come up about halfway. Bake for about 20 minutes. Test for doneness with toothpick. Puffiness will be a signal! Obviously individual small ramekins might take 15 minutes, while a thick porcelain one might take much longer. The parchment paper will allow you to turn the mousse upside down on a serving plate or platter.

As to flavoring, try nutmeg. Or you could slice two or three scallops and dip them in chopped dill, tarragon, or saffron. Save these scallops and layer them in a row in the middle ofthe baking vessel. This will give color to the dish. How about putting strips of seaweed in the middle ofthe ramekins!

This dish can be served either warm or at room temperature. If you are going to serve it at room temperature, consider wrapping slices or squares in smoked salmon. Then cut through or serve as packages. Play around!