Instructions: In a food processor, puree into a mousse the chicken, eggs, cream and truffle oil. Add a very little bit of ice to keep the temperature cold.

Then add the foie gras and puree until very smooth. Transfer the mousse to a chilled and ice Bain Marie stainless steel bowl and fold in the chives and morels. Make shumai with thin wonton wrappers. Garnish with endanames and steam for 8 minutes.

CARAMELIZED SHALLOT BROTH:
Caramelize shallots with the oil until golden brown. Deglaze with wine and reduce by 80 percent. Add stock, bay and thyme and reduce 20 percent. In a hot pan, sear scallops until golden brown then flip and roast in a 400 degree oven for 5 minutes or until medium rare inside. Place scallop in the middle of a soup plate and surround with shumai. Ladle in broth with the shallots. Garnish with shiitake chips and drizzle a little truffle oil.

Yield: 4 portions

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