Scallop Mousse - Alton Brown

Ingredients

• 1 pound wet sea scallops, muscle removed, rinsed, and patted dry
• 2 large egg whites
• 1 teaspoon kosher salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon freshly ground nutmeg
• 1/2 teaspoon lemon zest
• 1/2 teaspoon chopped fresh parsley
• 1/4 cup heavy cream, very cold
• 35 to 40 mini phyllo shells