Scallop Velvets

• 200 g (7 oz) Fresh Sea Scallop Meat, without Roe, Chilled
• 1 Egg White

To make the scallop mousseline for the velvets, put the chilled scallop flesh into a small food processor. Add the egg white and begin to process. With the motor running, slowly pour the cream in a thin continuous stream onto the scallops. Once all the cream is combined with the scallops, season the mousseline with sea salt, remove from the food processor and store in the refrigerator. The scal