Instructions: Ensure all ingredients are very cold.

Place scallops and fish in a food processor and blend until smooth. Add egg and seasoning and blend until combined. Remove puree to a bowl, cover with plastic wrap and chill in the refrigerator for 1 hour.

Add cream and herbs, beat into mousse with a wooden spoon until combined.Lightly grease 4 small ovenproof souffle ramekins with butter, fill with mousse and tap on the benchtop to ensure there are no air bubbles. Smooth top and cover with greased foil to seal.

Place in a tray with enough hot water to come 2/3 the way up the sides of the dishes.

Cook in the oven 350F/190C for 30 minutes until firm.

Remove from oven and allow to rest 10 minutes before unmoulding.

Serve hot or cold with mayonnaise based sauce (lemon or herb) or a hot seafood white wine sauce.

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