• 10 pounds Maine hard-shell lobsters, steamed, meat removed and coarsely chopped
• 6 ears corn, cooked and shucked from the cob
• ½ Tablespoon Old Bay Seasoning
• 2 cups Scallop Mousse (recipe follows
• 1 cup fresh breadcrumbs
• 1 bunch mesclun
• 1 recipe Sweet Chili Aioli (recipe follows)

• 1-1/2 pounds Maine sea scallops
• 1/3 cup cream
• 2 eggs

• 1 cup crushed dried red chilies
• ½ cup minced garlic
• 1-1/2 cups sugar
• 2 cups water
• 2 cups white vinegar
• ½ cup Mayonnaise

Put Scallop Mousse ingredients in a food processor and process until smooth.

Make red chili sauce by combining first 5 ingredients in a saucepan, cook and reduce until syrupy. Combine 2 tablespoons of red chili sauce to mayonnaise and stir.

In food processor combine until well blended (about 30 seconds) well beaten egg and egg yolk. Add fresh lemon juice and salt. Process 7-8 seconds. With machine running, add oil in a thin stream until the mixture emulsifies. Scrape down sides and give final pulse.