Place scallops in a colander and introduce into boiling water with salt and lemon for 1 minute. Drain.
Blend scallops with milk.
Combine blended red pepper, sundried yellow aji paste, annatto, ginger and crushed garlic clove. Add gelatin (previously soaked in Ľ cup water and dissolved over low heat), blended scallops and heavy cream and combine thoroughly. Transfer to a slightly oiled mold and refrigerate for 3 hours.
Place eggs in the blender and add mustard, lemon juice, salt, pepper and fresh aji. Turn on blender and start adding a thin stream of olive oil until mayonnaise has a sauce consistency.
Remove from blender and stir in chopped parsley and cilantro.
Remove mousse from refrigerator and invert onto a serving plate. Serve with Creole Mayonnaise.