with Suzanne Dunaway

Yield: 6 individual servings

This simple first course can be whipped up in a flash and put in the fridge until ready to use.

Here in France by the sea, I buy fresh scallops just off the boat, sweet and fragrant with the smell of the Mediterranean. French food, for me, as is Italian food, often better when simple and direct. This mousse is always aa hit, served on large, edible nasturtium leaves from my garden and decorated with the flowers.

• 3/4 pound petoncles or sea scallops
• 2 egg whites
• 2/3 cup heavy cream
• 1/2 teaspoon grated lemon rind
• A few drops of lemon
• Salt, white pepper and a pinch of grated nutmeg
• ¼ cup butter for ramekins

Heat the oven to 350F/175C.
In the bowl of a food processor, put the scallops and egg whites, and process until smooth.
Add the cream until the mixture is very smooth.
Add salt and white pepper to taste, and the lemon rind and juice.
Refrigerate the mixture, covered, for 1 hour or more.
Butter individual ramekins (or custard cups) and fill two-thirds with mousse.
Place the ramekins in a pan of hot water (bain marie) and bake for 15 minutes, or just until set.
Serve with a little of the caper pistou over each mousse.

Caper Pistou:
In the bowl of a food processor or blender, put 1 six-ounce jar of capers, drained, and 1 tablespoon soft butter.
Add extra virgin olive oil to make the pistou the consistency of pesto. Refrigerate.
This is also very good over broiled fish.