SCALLOP AND SOLE PATÉ

1/2 lb sea scallops, muscle removed if necessary
1/2 lb sole fillet, cut into 1-inch pieces 
1 tablespoon lightly beaten egg white
1 cup chilled heavy cream
2 tablespoons unsalted butter, melted 
1/4 teaspoon salt
1/8 teaspoon black pepper
Large pinch of freshly grated nutmeg
2 teaspoons chopped fresh chives
1 teaspoon chopped fresh dill

Rinse scallops and sole and pat dry, then purée in a food processor until very smooth. Force purée through a fine-mesh sieve into a metal bowl, scraping bottom of sieve as needed. 

Set metal bowl in a larger bowl of ice and cold water, add egg white and stir vigorously with a wood or rubber spatula until combined. Stir in 2 tbsp of cream, until all is blended in. (You may need to re-chill the mixture to keep it the texture of creamy mashed potatoes while you add the cream.) When blended, cover the bowl and chill for 8 hours.

Put oven rack in middle position and preheat oven to 350°F. Line a mold with parchment, brush it with melted butter, chill to set the butter, then brush and set again.

Stir salt, pepper, nutmeg, chives, and dill into paté and place into the prepared mold (tap the bottom on the counter a couple of times to get the paté to settle). Cover with a sheet of buttered parchment and bake in a hot water bath until set (about 25 minutes). Cool mold on a rack until warm, then invert onto a large plate. Dry any liquid from the plate with a paper towel before serving. Serves 8-12.