SCALLOP MOUSSE WITH CREOLE MAYONNAISE   
  Ingredients :
    Mousse:
    7 dozens of scallops
    ˝ cup undiluted evaporated milk
    Salt
    ˝ lemon
    Pepper
    1 large red pepper, seeded and deveined, baked and blended
    2 tablespoons sundried yellow ají paste
    1 teaspoon ground annatto
    1 teaspoon ground ginger
    1 teaspoon crushed garlic clove
    1 cup heavy cream
    1 tablespoon unflavored gelatin

    Mayonnaise:
    2 eggs
    1 teaspoon chopped cilantro leaves
    1 tablespoon fresh ají (chili), seeded and deveined, blended
    1 tablespoon chopped parsley leaves
    2 tablespoons lemon juice
    1 tablespoon mustard
    1 cup olive oil
    Salt

  Preparation:
Mousse:
Place scallops in a colander and introduce into boiling water with salt and lemon for 1 minute. Drain.
Blend scallops with milk.
Combine blended red pepper, sundried yellow aji paste, annatto, ginger and crushed garlic clove. Add gelatin (previously soaked in Ľ cup water and dissolved over low heat), blended scallops and heavy cream and combine thoroughly. Transfer to a slightly oiled mold and refrigerate for 3 hours.

Mayonnaise:
Place eggs in the blender and add mustard, lemon juice, salt, pepper and fresh aji. Turn on blender and start adding a thin stream of olive oil until mayonnaise has a sauce consistency.
Remove from blender and stir in chopped parsley and cilantro. Remove mousse from refrigerator and invert onto a serving plate. Serve with Creole Mayonnaise.
 
        6 servings
       
 
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