Scallop mousse with a prawn sauce

General

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Produce

• Shallot (french), finely chopped – 1 small (60 g)
• Tomato passata – 63 g
• Chives, finely chopped – 15 g

Fish & Seafood

• Scallops, cleaned, roe removed – 11⅔ unit 2 large or 5 small (350 g)
• Prawns, green (uncooked), peeled and deveined – 8 medium

Dairy & Eggs

• Eggs – 2 large (100 g)
• Cream – 100 g
• Cream – 100 ml / 3.5 fl oz (100 g)

Fats & Oils

• Olive oil – 14 g

Herbs & Spices

• Salt – 1 g
• Pepper – 0.1 g
• Fennel seed – 10 whole (0.3 g)
• Chilli powder – 0.3 g

Beverages

• Dry white wine (or dry apple cider) – 100 ml / 3.5 fl oz (100 g)