Scallop Mousse with Herbs and Asparagus

Asparagus and scallops make great partners. These warm timbales of scallop mousse with fresh herbs and asparagus are an exciting entree to a special meal.

Ingredients:
For the Mousse:
15g soft butter
50ml mixed herbs (tarragon, winter savoury, flatleaf parsley, chervil)
150g scallops, white only
2 eggs
200ml double cream
2ml salt
2ml cayenne pepper

For the Garnish and Sauce:
25g butter
150g asparagus tips
1 small shallot, finely chopped
75ml dry white wine
100ml double cream
juice of a quarter of a lemon
sea salt and freshly ground black pepper to season
2 large scallops, white only
5ml vegetable oil

Method:
Preheat the oven to 160C.

For the Mousse:
Brush 4 ramekin dishes generously with butter and stick a layer of herb leaves into the butter on the sides of the ramekins.

Blend the scallops and eggs in a food processor for one minute, or until smooth. Add the cream, salt and cayenne pepper and blend for a further minute. Divide the mousse evenly between the ramekins and cover each ramekin with foil.

Line a roasting tray or a deep ovenproof dish with kitchen paper and place the ramekins on top. Add enough boiling water to come half way up the sides of the ramekins. Place into the oven and cook for about 20-25 minutes. To check if the mousse is cooked, push a skewer into the centre of one of the ramekins for 10 seconds; it should come out clean and feel hot - touch it to your upper lip, you'll feel the temperature. Set aside and keep warm.

For the Garnish and Sauce:
Heat the butter in a frying pan and fry the asparagus for 2-4 minutes, or until just tender. Remove half of the asparagus from the pan.

Add the shallot and wine to the pan and bring to the boil. Pour in the cream and boil for a further two minutes. Puree the sauce with a hand blender and then pass it through a fine sieve into a clean saucepan. Add the lemon juice, salt and freshly ground black pepper to season and keep warm.

Preheat a cast iron grillpan to high. Slice the 2 large scallops in half horizontally and drizzle with oil. Season with sea salt and cook on the hot grillpan for 30 seconds on each side. Season with sea salt and freshly ground black pepper and keep warm.

To Serve:
Remove the foil from the ramekins, loosen the timbales with a small knife and turn each one out onto a warmed serving plate. Place a slice of grilled scallop on top of each timbale and arrange the asparagus alongside. Drizzle a little sauce on each plate and serve immediately.