Mousseline of Scallops from Great British Chefs 2 by Betty Allen

Ingredients

• 300 ml/½ pint double cream
• 3 shallots, finely chopped
• 500 g/17 fl oz double cream
• 375 g/12 oz scallops, including corals
• 300 ml/½ pint fish stock
• 300 ml/½ pint Champagne
• ½ teaspoon salt
• 1 tablespoon chopped red pepper, or salmon eggs
• 1 tablespoon chopped, pitted black olives
• ¼ teaspoon cayenne pepper
• a little melted butter
• 250 g/8 oz fillets of sole, skinned
• 3 tablespoons chopped fresh chives
• salt and freshly ground black pepper
• 8 sprigs of chervil
• lemon juice, to taste