Scallop And Green Bean Terrine

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Servings: 6 Difficulty: Advanced
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Elegant French-style seafood mousse with tender green beans, baked in a water bath and finished with a creamy tomato coulis.
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This sophisticated Scallop and Green Bean Terrine transforms fresh sea scallops into a delicate, airy mousse, studded with tender blanched green beans. The mixture is gently baked in a water bath to ensure a silky, uniform texture, then sliced and gratined with butter and Parmesan for a golden, savory crust. Served alongside a rich, tangy tomato and crème fraîche coulis, this dish balances the sweetness of the seafood with earthy vegetables and bright acidity. It is an impressive centerpiece for dinner parties or a special weekend meal, offering a refined taste of classic French cuisine. The combination of textures—creamy interior, crisp topping, and smooth sauce—makes it a memorable and satisfying experience for seafood lovers.

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Scallop And Green Bean Terrine

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 241.3

Description

This sophisticated Scallop and Green Bean Terrine transforms fresh sea scallops into a delicate, airy mousse, studded with tender blanched green beans. The mixture is gently baked in a water bath to ensure a silky, uniform texture, then sliced and gratined with butter and Parmesan for a golden, savory crust. Served alongside a rich, tangy tomato and crème fraîche coulis, this dish balances the sweetness of the seafood with earthy vegetables and bright acidity. It is an impressive centerpiece for dinner parties or a special weekend meal, offering a refined taste of classic French cuisine.

Ingredients

Directions

  1. In a food processor fitted with a metal blade, puree the scallops, egg white, salt, white pepper, and nutmeg until smooth.
  2. Transfer the scallop puree to a metal bowl, cover, and chill in the refrigerator for 1 hour.
  3. Meanwhile, bring a large saucepan of salted water to a boil. Blanch the green beans for 6 minutes until tender-crisp.
  4. Drain the green beans thoroughly and toss them with 1 tablespoon of the softened butter. Season with additional salt and white pepper to taste, then set aside.
  5. Place the chilled bowl of scallop puree into a larger bowl filled with ice water to keep it cold.
  6. Using an electric mixer or whisk, beat 1 cup of the crème fraîche into the scallop puree, adding it 1/4 cup at a time, until fully incorporated and the mousse is fluffy.
  7. Gently fold the prepared green beans into the scallop mousse.
  8. Butter a 1-quart terrine mold or loaf pan. Spoon the mousse mixture into the mold and smooth the top.
  9. Place the terrine in a roasting pan. Pour hot water into the roasting pan until it reaches 2/3 of the way up the sides of the terrine.
  10. Cover the terrine tightly with a buttered sheet of wax paper and the lid, or double layers of aluminum foil.
  11. Bake in a preheated 375°F (190°C) oven for 45 minutes.
  12. Remove the terrine from the water bath and oven. Uncover and let it cool for at least 30 minutes.
  13. Unmold the terrine and cut it into 6 even slices.
  14. Arrange the slices in a single layer in a buttered gratin dish just large enough to hold them.
  15. Spread the remaining 1 tablespoon of softened butter lightly over each slice. Sprinkle evenly with the grated Parmesan cheese.
  16. Bake in a preheated 400°F (200°C) oven for 20-25 minutes, or until the slices are hot and the cheese is puffed and golden.
  17. Meanwhile, combine the tomato coulis and the remaining 3/4 cup of crème fraîche in a small saucepan.
  18. Heat the sauce over moderate heat, stirring constantly, until heated through. Do not boil.
  19. Serve the warm terrine slices alongside the tomato coulis.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 241.3kcal
% Daily Value *
Total Fat 1.9g3%
Saturated Fat 0.5g3%
Cholesterol 87.5mg30%
Sodium 6284.7mg262%
Total Carbohydrate 17.8g6%
Dietary Fiber 1.6g7%
Sugars 15.4g
Protein 34.0g68%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The terrine can be made up to the point of slicing and refrigerated for up to 24 hours before the final grating step.

Ensure the scallops are fresh and rinsed of any sand or debris. Diver scallops work best for this recipe due to their firm texture.

If you do not have a terrine mold, a standard 1-quart loaf pan works perfectly.

Tomato coulis can be made by blending roasted tomatoes with a little stock and straining, or purchased from gourmet stores.

When beating the crème fraîche into the puree, keep the bowl over ice water to maintain the airy texture of the mousse.

Keywords: scallop, terrine, green bean, french cuisine, seafood, mousse, water bath, creme fraiche, parmesan, tomato coulis, gratin, elegant, dinner party, seafood main, blanched beans, scallops, baked, appetizer, delicate, savory
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