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   Ingredients :
7 dozens of scallops
˝ cup undiluted evaporated milk
˝ lemon
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

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

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.

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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