Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----mousseline-----
   8      ounces        salmon -- fresh
  16      ounces        scallops -- fresh
   3      large         eggs
     1/2  quart         cream -- heavy
     1/2  tablespoon    truffles -- chopped, (opt)
   1      ounce         butter -- melted
                        salt -- (to taste)
                        pepper -- (to taste)
                        nutmeg -- (to taste)
  16                    ramekins for individual -- - servings (small
                        -- mo
   1      cans          be used instead)
                        -----sauce-----
   1      teaspoon      shallots -- finely chopped
   2      tablespoons   vinegar
     1/2  cup           wine -- muscadet
     1/4  cup           cream -- heavy
     1/2  pound         butter -- unsalted
                        pepper -- white (to taste)
                        -----garnish-----
   1      bunch         spinach -- shredded
   1      bunch         watercress -- shredded
   1      teaspoon      butter

Preparation:

For the Mousseline: Grind the scallops and the shrimp (separately) in a meat grinder or food processor, then cool both in the refrigerator for 1/2 hour. Place the scallops in a bowl with 1 egg, 1 egg white (reserve the yolk for the salmon), salt, pepper, and nutmeg. Put the scallop mixture in a food processor and run for 1 minute. Slowly add cream until blended (about 3 seconds). Do not over-blend or mixture will be buttery. Add truffles to scallop mixture and set aside. Place the salmon in a processor bowl with the other egg, the reserved egg yolk, salt and pepper. Process for 1 minute. Butter the ramekins or molds, then spoon the scallop mixture into them. 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.) 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. Bake in a 350F oven for 30 minutes. For the Sauce: Put the shallots, vinegar, and wine into small saucepan and cook until half of the liquid is gone. Add cream and bring to a boil, then whip. Add butter in small pieces and whisk over medium heat. Remove from heat and adjust the seasonings. For the Garnish: Sauté spinach and watercress in butter for 1 minute. On hot serving plates, arrange some of the spinach and watercress in small circles the same size as the ramekins or molds. Unmold the scallop-salmon mousse onto the vegetables, top with sauce(s). 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).