Scallop and Green Bean Terrine

* Exported from MasterCook *

Scallop and Green Bean Terrine

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood Appetizers
Ethnic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces Sea scallops -- rinsed
1 tablespoon Egg white -- lightly beaten
1 teaspoon Salt
1/4 teaspoon White pepper or to taste
1/8 teaspoon Nutmeg
1/2 pound Green beans -- trimmed & cut i
-inch pieces
2 tablespoons Unsalted butter -- softened
1 3/4 cups Creme fraiche
1/3 cup Parmesan cheese -- grated
3/4 cup Tomato coulis (see recipe)

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 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

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