Yes, this is the same Scallop Mousse I served at a party at Julia Child's house many years ago now - and that she liked so much she directed George Berkowitz (the owner of Legal Seafoods at the time) to try it first of all the hors d'oeuvres in the room. You can use any type of scallop for this recipe. The tiny bay scallops are the most economical, but you will get the most intense scallop flavor if you use cape scallops (from Nantucket or Montauk). Try this mousse for your next party, either as an hors d'oeuvre or a plated first course, when you want something just a little different, but really smooth and not too wild. The basil really helps all the flavors pop.

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