Scallop mousse

To make the mousse, put the scallops in a food processor or blender and pulse until smooth. Add the egg white and salt and mix briefly, then add the cream and blend until smooth and silky, making sure not to overwhip or the mix will split. This should take around 20 seconds

Preheat the oven to 150°C/Gas mark 2. Line the base of each stainless steel ring with cling film. Transfer the mousse to a piping bag and pipe the mousse into the rings, dividing it evenly between them – about 50g per portion. Using a rounded spoon, smooth over the surface

Sit the mousses in a roasting tin and half-fill it with hot water from the kettle. Bake for 15 minutes then remove from the oven and remove.

Meanwhile, make the sauce. Combine the fish stock and wine in a saucepan and bring to a rapid boil. Reduce the liquid by one-third, until it resembles a glaze. Add the cream and salt to taste then return to the boil and simmer until the mix coats back of spoon. Keep warm until needed

Cut each king scallop into three discs. Heat a frying pan over a high heat, add a little oil and fry the scallop discs on each side for 30 seconds only

Remove the cling film from the mousses. Run a sharp knife around the inside of the rings and gently lift them off. Put the mousses on serving plates cover with sauce and arrange three scallop discs on top of each. Add some dill and serve