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 incorporated, transfer the mousse to a clean bowl and refrigerate for 30 minutes. Set a clean bowl over a larger bowl half-filled with ice. Pass the chilled mousse through a fine drum sieve into the bowl, keeping it chilled throughout the process. Test the mousse. Cover the mousse with clingfilm and refrigerate until ready to use.
© 2005 Liam Tomlin. All rights reserved.