Instructions: In food processor, chop scallops finely. Add butter, flour, egg, salt, pepper and nutmeg; process for 30 seconds. With machine running, gradually pour in cream.

Transfer to greased 4 cup mould; cover with lid or foil. Place in small roasting pan; pour enough boiling water into pan to come halfway up side of mould. Bake in 350 F oven for 1 hour or until firm to the touch and toothpick inserted in center comes out clean, adding more water to pan if necessary to maintain level.

Remove mould from water; let stand for 10 minutes. Loosen edges of mousse with point of sharp knife; invert heated platter over top and unmould. Pour half of the Shrimp Sauce over and garnish with lemon slices. Serve immediately and pass remaining sauce separately.

Makes 6 to 8 servings.

SHRIMP SAUCE: In saucepan, melt butter over medium heat; stir in flour and cook, stirring, for 1 minute. Whisk in milk; bring to boil, stirring constantly. Reduce heat to medium-low; cook, stirring, for 5 minutes or until smooth and sauce coats back of spoon. Stir in lemon juice, and pepper to taste. Add shrimp and heat through.

Makes about 3 cups sauce.

*You can substitute 2 cans shrimp, drained.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.