INGREDIENTS

INSTRUCTIONS

For the Mousseline: ===================  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 (or simply pour mixtures into 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 F oven for 30 minutes.  For the
Sauce: ==============  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.  For the
Garnish: ================  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).  Note: You may use a combination of sauces to form a design
on the  plate (American sauce, genoise sauce, tomato sauce can be used
interchangeably).  Source:  Great Chefs of San Francisco, Avon Books,
1984  Chef:   Rene Verdon, Le Trianon, San Francisco, CA  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

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