Scallop & Green Bean Terrine
Description
This sophisticated Scallop & Green Bean Terrine combines the sweetness of fresh sea scallops with the crisp texture of blanched green beans in a delicate mousse. The dish is gently baked in a water bath to ensure a tender, custard-like consistency. Finished with a light dusting of Parmesan and a rich tomato coulis sauce, it offers a refined taste profile perfect for special occasions or an impressive dinner party main course.Ingredients
Directions
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Preheat oven to 375F (190C). Butter a 1-quart terrine mold or loaf pan.
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In a food processor fitted with a metal blade, puree the scallops with the egg white, 1 teaspoon salt, white pepper, and nutmeg until smooth.
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Transfer the scallop puree to a metal bowl, cover, and chill in the refrigerator for 1 hour.
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Bring a saucepan of salted water to a boil. Blanch the green beans for 6 minutes, then drain immediately.
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Toss the drained green beans with 1 tablespoon of softened butter and season with salt and white pepper to taste. Set aside.
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Place the chilled bowl of scallop puree into a larger bowl filled with ice water.
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Beat 1 cup of the creme fraiche into the scallop puree, adding it 1/4 cup at a time, until fully incorporated and the mousse is fluffy.
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Gently fold the prepared green beans into the scallop mousse.
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Spoon the mousse mixture into the buttered terrine mold, smoothing the top.
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Cover the terrine with a buttered sheet of wax paper and the lid, or a double layer of foil.
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Place the terrine in a baking pan and add enough hot water to reach 2/3 up the side of the terrine.
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Bake in the preheated oven for 45 minutes.
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Remove the terrine from the water bath, remove the lid and paper, and let it cool for at least 30 minutes.
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While the terrine cools, preheat the oven to 400F (200C).
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Carefully remove the set terrine from the mold and slice into 6 even slices.
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Arrange the slices in a single layer in a buttered gratin dish just large enough to hold them.
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Lightly brush each slice with the remaining softened butter and sprinkle evenly with the grated Parmesan cheese.
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Bake in the preheated oven for 20-25 minutes, or until hot and slightly puffed.
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Meanwhile, combine the tomato coulis and the remaining creme fraiche in a small saucepan.
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Heat the sauce over moderate heat, stirring constantly, until heated through.
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Serve the warm terrine slices alongside the tomato coulis sauce.
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
Tomato Coulis: If you do not have tomato coulis on hand, you can make a simple version by blending fresh tomatoes with a little sugar and vinegar, then straining through a fine-mesh sieve.
Storage: The terrine can be assembled and chilled overnight before baking. Allow an extra 10-15 minutes of baking time if starting from cold.
Serving: This dish is best served immediately after the final bake while the Parmesan is still warm and slightly melted.
Substitution: Heavy cream can be used in place of creme fraiche, though the flavor will be richer and less tangy.
scallop, green bean, terrine, mousse, seafood, french cuisine, baked, water bath, parmesan, creme fraiche, tomato coulis, elegant dinner, appetizer, main course, gourmet, party food
