Scallops, clementine, chestnuts and mushrooms
To make the reduction:
Use clementine zest, and peel and chop up flesh. Put the flesh and zest in boiling water. Add sugar and simmer until desired consistency.
To make the mousse:
Peel clementines and remove pith. Separate segments and put half to one side in a bowl.
Zest and juice half of the clementines and limes, and add sugar.
Put mixture into a pan, bring to boil and leave to reduce for 5 minutes.
Pour half of syrup over clementine segments and leave to chill for an hour.
Combine other half of syrup with cream cheese, then whisk.
Beat egg whites until stiff and white. Add clementine cream cheese, and then chill for an hour.
Dress your scallops in a clementine reduction and mousse. Layer chestnuts and mushrooms to add texture and flavour