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1
In a food processor, combine the scallops, egg whites, 1/2 teaspoon of kosher salt and 1/4 teaspoon of white pepper and process until smooth.
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2
With the machine on, add the cream in a thin stream.
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3
Scrape the puree into a bowl and refrigerate until chilled, about 30 minutes.
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4
Tear four 12-inch sheets of plastic wrap.
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5
Spoon one fourth of the puree onto each sheet in a 6-inch square.
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6
Slide the green olives lengthwise onto four 6-inch bamboo skewers.
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7
Lay one skewer down in the center of each square.
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8
Roll the puree around the olives skewers and tightly roll up the plastic wrap to form cylinders; twist the ends and secure with twist ties.
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9
Wrap each cylinder in another sheet of plastic wrap and refrigerate until chilled, about 30 minutes.
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10
Bring a large, deep skillet of water to a simmer.
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11
Add the cylinders, cover with an inverted heatproof plate to keep them submerged and poach over moderately low heat until firm, 15 to 20 minutes.
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12
Let cool, then refrigerate until completely chilled.
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13
Meanwhile, in a medium bowl, mash the garlic to a paste with a pinch of salt.
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14
Whisk in the mayonnaise, paprika and lemon juice, then whisk in the olive oil in a thin stream.
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15
Preheat the oven to 350.
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16
Brush the bread on both sides with the melted butter.
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17
Using a 2-inch round cutter, stamp out as many rounds as possible from the bread.
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18
Transfer the rounds to a baking sheet and toast until golden, about 15 minutes.
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19
Unwrap the cylinders and remove the skewers.
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20
Using a sharp knife, cut the cylinders into slices about inch thick.
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21
Place a piece of black olive in the center of each green olive.
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22
If desired, use a slightly smaller round cutter to stamp the mousse slices into perfect rounds.
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23
Spoon the sauce onto the toasts, top with the mousse rounds and serve.
