Scallop and green bean terrine

6 servings

Ingredients

Quantity Ingredient
10 ounces Sea scallops, rinsed
1 tablespoon Egg white, lightly beaten
1 teaspoon Salt
¼ teaspoon White pepper or to taste
⅛ teaspoon Nutmeg
½ pounds Green beans, trimmed & cut i to 1/4-inch pieces
2 tablespoons Unsalted butter, softened
1¾ cup Creme fraiche
⅓ cup Parmesan cheese, grated
¾ cup Tomato coulis (see recipe)

Directions

In a food processor with a metal blade, puree the scallops with the egg white, salt, white pepper, and nutmeg. Transfer the puree to a metal bowl and chill, covered, for 1 hour. In a saucepan, blanch the green beans in boiling salted water to cover, for 6 minutes. Drain.

Toss the beans with 1 Tbsp butter, season them with salt and white pepper to taste and reserve. Set the bowl of puree in a larger bowl of ice water. Beat in 1 cup of creme fraiche, ¼ cup at a time, until it is incorporated and the mousse is fluffy. Fold in the green beans and spoon the mousse into a buttered 1-qt. terrine. Place terrine in a baking pan and add enough hot water to reach ⅔ the way up the side of the terrine. Bake, covered with a buttered sheet of wax paper and the lid or a double layer of foil, in a preheated 375f oven for 45 minutes. Remove terrine from pan, remove lid and paper, and let cool for at least 30 minutes. Cut into 6 slices and arrange slices in a buttered gratin dish just large enought to hold them in one layer. Spread some of the remaining butter lightly over each slice and sprinkle with Parmesan cheese. Bake in a preheated 400f oven for 20-25 minutes, or until they are hot and puffed slightly. In a saucepan, combine the tomato coulis and the remaining creme fraiche. Heat the sauce over moderate heat, stirring, until it is heated through. Serve alongside the terrine in a boat/ a 1978 Gourmet Mag. favorite

Related recipes