Title: Mousseline of Scallops and Salmon
Categories: American Shellfish Mushroom Salmon
Yield: 16 Servings

MOUSSELINE
8	oz	Salmon, fresh
16	oz	Scallops, fresh
3	lg	Eggs
1/2	qt	Cream, heavy
1/2	tb	Truffles, chopped, (opt)
1	oz	Butter, melted
		Salt (to taste)
		Pepper (to taste)
		Nutmeg (to taste)
16		Ramekins for individual - servings (small molds - can be use
SAUCE
1	ts	Shallots, finely chopped
2	tb	Vinegar
1/2	c	Wine, Muscadet
1/4	c	Cream, heavy
1/2	lb	Butter, unsalted
		Pepper, white (to taste)
GARNISH
1	bn	Spinach, shredded
1	bn	Watercress, shredded
1	ts	Butter

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

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