Scallop and Dill Pudding

Many years ago, long before I had ever been to Norway, I made with scallops a dish similar to fish pudding in miniature, which I used to serve with a sauce made of scallop roe. I have now brought the dish up-to-date and simplified it. I process roe and scallops together, which gives a delicate coral mousse, light in texture and subtle in flavour. A butter sauce heightened with lime juice and zest is the best accompaniment; in Norway a prawn sauce would be served with the white fish pudding.