4 teaspoons (20 ml) gelatin

1/4 cup (60 ml) chicken broth, cold

14 oz (400 g) scallops

1/2 teaspoon (2.5 ml) ground fennel seeds

1/2 cup (125 ml) white wine

Salt and white pepper

14 oz (400 g) shrimp, uncooked and peeled

1 teaspoon (5 ml) paprika

1 1/4 cups (310 ml) 35% cream, whipped

Lightly oil a 1 litre (4 cups) aspic pan.

Divide the broth equally into two bowls and sprinkle each bowl with half of the gelatin. Let bloom for 5 minutes.

In a small saucepan, poach the scallops with the fennel seeds in half the wine, simmering, for about 5 minutes. Season with salt and pepper. Pour into a bowl and set aside.

In the same saucepan, poach the shrimp and paprika in the remaining of the wine for about 5 minutes. Season with salt and pepper. Pour into another bowl and set aside.

In a food processor, purée the scallops and its poaching liquid until smooth. Strain. Do the same with the shrimp and its poaching liquid. Set aside at room temperature.

In the microwave oven, melt the gelatin mixture in the two bowls. Blend one of them with the puréed scallops and the other with the puréed shrimp.

Refrigerate for about 15 minutes.

Gently fold half the cream into the scallop mixture and half with the shrimp mixture. Adjust the seasoning.

Pour the shrimp mousse into the pan, then cover with the scallop mousse. Refrigerate overnight.

To serve, dip the bottom of the pan into hot water. Place a serving platter over the mould and flip over. Serve with bread and crackers.

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