Scallop Mousse With Shrimp Sauce | Oregonian Recipes

Ingredients

• 12 ounces scallops (bay scallops are fine)
• 2 eggs
• 7 ounces cream, divided
• Salt and pepper
• 8 medium shrimp, with shells
• 1 tablespoon olive oil
• 1 shallot, finely chopped
• 10 fennel seeds
• 1/4 cup puréed tomatoes
• 3 1/2 ounces (1/4 cup plus 3 tablespoons) dry white wine
• Pinch cayenne pepper, optional
• 1/3 cup finely cut chives