Scallop mousse with shrimp sauce

Preheat oven to 140°C. Butter four ½-cup capacity soufflé moulds.
Place scallops in a food processor and process to form a puree. Add eggs and process to combine. Transfer to a bowl and mix in half the cream. Season with salt and pepper. Spoon mixture into prepared moulds, then place in a baking dish. Add enough hot water to the baking dish to reach 2 cm up the sides of moulds. Bake for 20-22 minutes or until set and cooked through.
Meanwhile, peel and devein prawns leaving the tail intact, reserving shells.
Heat oil in a saucepan over high heat. Cook prawn shells for 3 minutes. Add shallot and fennel seeds and cook for 2 minutes. Add the tomato puree and wine. Bring to the boil and simmer for 5 minutes.
Add the remaining cream to the pan and stir to combine. Cook for another 3 minutes. Strain sauce into a bowl, discarding solids, then return to the pan. Reduce heat to medium. Add the prawn meat and gently cook for 2-3 minutes or until pink and cooked through. Season with salt, pepper and chilli powder.
Carefully invert the scallop mousse onto serving plates (they are quite delicate). Spoon a little prawn sauce over each, and garnish with prawns. Scatter over chives and serve.