Ingredients Jump to Instructions ↓

  1. 10 oz Sea scallops, rinsed

  2. 1 tb Egg white, lightly beaten

  3. 1 ts Salt

  4. 1/4 ts White pepper or to taste

  5. 1/8 ts Nutmeg

  6. 1/2 lb Green beans, trimmed & cut i -to 1/4-inch pieces

  7. 2 tb Unsalted butter, softened

  8. 1 3/4 c Creme fraiche

  9. 1/3 c Parmesan cheese, grated

  10. 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

  11. 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

  12. 1 cup of creme fraiche,

  13. 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

  14. 375f oven for 45 minutes. Remove terrine from pan, remove lid and paper,

Instructions Jump to Ingredients ↑

  1. 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


Send feedback