Scallop And Green Bean Terrine

Recipe Ingredients

10 oz	284g	Sea scallops - rinsed
1 tablespoon	15ml	Egg white - lightly beaten
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	White pepper or to taste
1/8 teaspoon	0.6ml	Nutmeg
1/2 lb	227g / 8oz	Green beans - trimmed and cut 1
		- inch pieces
2 tablespoons	30ml	Unsalted butter - softened
1 3/4 cups	414ml	Creme fraiche
1/3 cup	48g / 1.7oz	Parmesan cheese - grated
3/4 cup	46g / 1.6oz	Tomato coulis - (see recipe)

Recipe Instructions

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, 1/4 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 2/3 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 enough 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

Source:
Grace Young

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