Mousseline Of Scallops and Salmon

1. For the mousseline: Grindi the scallops and the shrimp (separately) in a meat grinder or food processor, then cool both in the refrigerator for 1/2 hour.
2. Place the scallops in a bowl with 1 egg, 1 egg white (reserve the yolk for the salmon), salt, pepper, and nutmeg.
3. Put the scallop mixture in a food processor and run for 1 minute.
4. Slowly add cream until blended (about 3 seconds).
5. Do not overblend or mixture will be buttery.
6. Add truffles to scallop mixture and set aside.
7. Place the salmon in a processor bowl with the other egg, the reserved egg yolk, salt and pepper.
8. Process for 1 minute.
9. butter the ramekins or molds, then spoon the scallop mixture into them.
10. Put the salmon mixture into a piping tube and pump the mixture into the center of the mold (or simply pour mixtures into the mold.
11. ) Place the ramekins or molds in a shallow pan containing 1 inch of water; cover the pan with aluminum foil pierced with small holes to allow steam to escape.
12. Bakei in a 350 F oven for 30 minutes.
13. For the Saucei: Put the shallots, vinegar, and wine into small saucepan and cook until half of the liquid is gone.
14. Add cream and bring to a boil, then whip.
15. Add butter in small pieces and whisk over medium heat.
16. Remove from heat and adjust the seasonings.
17. For the Garnishi: Sautei spinach and watercress in butter for 1 minute.
18. On hot serving plates, arrange some of the spinach and watercress in small circles the same size as the ramekins or molds.
19. Unmold the scallop-salmon mousse onto the vegetables, top with sauce(s).
20. Note: You may use a combination of sauces to form a design on the plate (American sauce, genoise sauce, tomato sauce can be used interchangeably).