Preheat the oven to 160'C.
Melt the butter and brush onto the inside of the ramekins. Pick the herbs from the stalks, chop and sprinkle onto the butter coating the ramekins. Then leave to cool.
In a food processor blend the scallops with the egg for a minute or two until smooth. Add the salt, pepper, cayenne and cream and blend for a further minute. Split the mixture evenly between the ramekins.
Line a roasting tray with a jay cloth or kitchen paper, put the ramekins on top and fill the tray with enough boiling water to come two thirds of the way up the ramekins. Bake in the oven for about 25 minutes. Insert a skewer or knife in the middle of the mousse, if it comes out clean they are done.
Allow to cool slightly before serving with the croutons.
«Depending on the season try adding some sprout tips or asparagus to this dish.»