PROCESS scallops in food processor until pureed and very smooth. Add egg whites, mustard and salt; use pulsing action to process just until blended. Transfer to large bowl, then place bowl in an ice bath. Fold in cream, then seafood and herbs.
USE sausage stuffer to fill casings with seafood mixture, tieing off casings between each 6-oz. portion.
POACH in 160ºF water bath 12 to 15 min. or until sausages are done (145ºF).