[usr 3 ]
Trim the scallops, set aside
Peel the carrot and onion, cut the chives into sticks
Mix the flesh of the scallops and the flesh of the fish, pass through a sieve, incorporate the egg whites
Add the cream, salt and ground pepper, set aside
Peel and cut the carrots into rings, cook in salted boiling water, drain, cool, mix, incorporate into the mousse
Sauce: Sweat the shallot in butter without colouring, deglaze with white wine, reduce and add the stock of scallops that you have prepared, reduce by 1/3, then cream (flower), reduce again until good consistency, add the sea urchin coral at the last moment, adjust the seasoning.
Arrange the scallop mousse in buttered ramekins and covered with buttered tin foil in a bain-marie in the oven for 10 to 15 minutes.
Unmold while still hot in the center of a hot plate, surround with a bead of sauce, garnish with chive sticks and diced tomato.
A creation of chef Hubert
