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  Recipe Home » SeaFoods » Scallop And Green Bean Terrine
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  Scallop And Green Bean Terrine
  Category: SeaFoods
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 361
Ingredients:
10 oz Sea scallops, rinsed
1 tbsp Egg white, lightly beaten
1 tsp Salt
1/4 tsp White pepper or to taste
1/8 tsp Nutmeg
1/2 lb Green beans, trimmed & cut i to 1/4-inch pieces
2 tbsp Unsalted butter, softened
1 3/4 cup Creme fraiche
1/3 cup Parmesan cheese, grated
3/4 cup Tomato coulis (see 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 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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