Scallop Mousse

• 300 g fresh scallop meat, with muscles removed
• 1 Free-range egg white
• 5 ml

Chill the bowl of a food processor in the freezer for 15 minutes before making the scallop mousse. Place the scallop meat on a clean kitchen cloth to extract any moisture. Dice the scallop meat, add a pinch of salt and freshly ground pepper and blend until smooth in the chilled food processor. Add the egg white, Pernod reduction and chilled cream in a slow, steady stream. When fully incorporate