Instructions: For the salsa, heat the 2 teaspoons olive oil in a large saute pan until very hot. Add fennel, garlic, and shallots and saute until you can smell the aroma of the garlic. Add vinegar and remove from heat. Add tomatoes and mix well. Add the 1/4 cup extra-virgin olive oil, and season with salt and pepper. Set aside.

For the mousse, preheat oven to 350 degrees. Dice fish and place in food processor. Add scallops, garlic, and shallots and process until pureed.

Scrape down the sides and add cream. Process until smooth and creamy.

Season with salt and pepper.

Divide mixture among six 8-ounce greased ramekins. Place in a roasting pan, then fill the pan with water about halfway up the sides of the ramekins.

Bake for 30 to 40 minutes, or until a knife inserted in the center comes out clean.

Remove from oven and cool for 2 minutes, then invert each ramekin onto a small plate. Top with the fennel salsa and garnish with a bit of the fennel greens. Serve warm.

Serves six.

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