Scallop Mousse

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1 pound wet sea scallops, muscle removed, rinsed and patted dry

2 egg whites

1 teaspoon kosher salt

1/4 teaspoon white pepper

1/4 teaspoon freshly ground nutmeg

1/2 teaspoon lemon zest

1/2 teaspoon chopped fresh parsley leaves

1/4 cup heavy cream, very cold

35 to 40 mini phyllo shells