Scallop And Green Bean Terrine

* Exported from MasterCook *

SCALLOP AND GREEN BEAN TERRINE

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 oz Sea scallops, rinsed
1 tb Egg white, lightly beaten
1 t Salt
1/4 ts White pepper or to taste
1/8 ts Nutmeg
1/2 lb Green beans, trimmed & cut i
-to 1/4-inch pieces
2 tb Unsalted butter, softened
1 3/4 c Creme fraiche
1/3 c Parmesan cheese, grated
3/4 c 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 in a boat/ a 1978 Gourmet Mag.
favorite



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