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Ingredients

• 1/2 lb Bay scallops
• 3 x Egg whites
• 1/2 c. Heavy cream
• 1/2 tsp Salt
• 1/4 tsp Grnd white pepper
• 1 tsp Lemon zest
• 2 Tbsp. Freshly-minced dill
• 1 x Boston lettuce head
• 4 x Rainbow or possibly red trout - (abt 8 ounce ea) butterflied,
•     all bones removed, head attached
• 1 c. Dry white wine
• 2 Tbsp. Tarragon vinegar
• 3 x Shallots finely diced
• 6 Tbsp. Very cool unsalted butter cut into chunks
•     Salt to taste
•     Freshly-grnd white pepper to taste
• 1/2 c. Freshly-diced ripe tomato
•     Fresh dill weed

Description

In The Bowl Of A Food Processor, Combine Half Of The Scallops With The Egg Whites And Pulse To Puree Till Smooth. Add In 2 Tbsp. Heavy Cream, The Salt And Pepper And Pulse For 30…

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