Scallop Mousse with Roast Scampi Tail, Champagne Veloute and Caviar

• 200g Fresh scallop meat with muscles removed
• 100g Fresh prawn meat, peeled and deveined
• 4 <

Chill the bowl of a food processor in the freezer for 15 minutes before making the scallop mousse. Place the scallop and prawn meat on a clean tea towel to extract any moisture.

Bring a pot of salted water to the boil, blanche the strips of leek for 30 seconds and then refresh in iced water. Drain the leek and lay on a clean tea towel to extract any excess water. When dry, use a sharp k