Scallop Mousse With Fresh Basil

• 1 1/4 pounds dry pack scallops (may be sea, bay or cape scallops), poached and cooled
• 1 tablespoon chopped fresh chives
• 1 large shallot, chopped
• 3 tablespoons chopped fresh basil
• 1 packet unflavored gelatin, dissolved in 1/4 cup dry French Vermouth
• 3/4 cup homemade mayonnaise made with fresh lime juice
• 2/3 cup creme fraiche (can sub sour cream)
• 1/4 teaspoon fine sea salf
• a few grinds of fresh white pepper
• 6 drops hot pepper sauce (I use Louisiana Hot Sauce)

1. In the food processor fitted with the metal blade, chop the basil fine. Remove and set aside.
2. With the motor running, drop the chives and shallot through the feed tube, and process until very finely chopped. Add mayonnaise and pulse three times to mix. Now add all the ingredients except the basil and the gelatin mixture, and pulse five or six times to incorporate well, then process until smooth.
3. Add basil and gelatin mixture, and pulse several times, to blend thoroughly.
4. Pour or spoon mixture into the prepared mold(s) you have chosen. I use standard Madeleine pans for plated first course, miniature Madeleine pans for the really tiny scallops that fit on crackers.
5. Chill until firm, about 1 1/2 hours minimum for the large mold. (The "babies" take almost no time at all!)
6. Unmold onto appropriate serving dish, and garnish with fresh basil leaves or sprigs. (I like to serve the "babies" on a Bremner wafer, on top of a small basil leaf.)
7. Wine Tip: The wine that consistently compliments this mousse to perfection is Vision Cellars' California White - a juicy blend of Sauvignon Blanc and Pinot Gris. If you'd like a sparkler, I'd choose Iron Horse Wedding Cuvee, my favorite domestic bubbly.

pack scallops, fresh chives, shallot, fresh basil, unflavored gelatin, mayonnaise, crueme fraueeche, white pepper, pepper

Taken from food52.com/recipes/5669-scallop-mousse-with-fresh-basil (may not work)