*  Exported from  MasterCook  *

                      Scallop And Green Bean Terrine

Recipe By     : Gourmet Magazine, 1978
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       ts           Salt
     1/4   ts           White pepper -- or to taste
     1/8   ts           Nutmeg
     1/2   lb           Green beans -- trimmed & cut
                        - into 1/4" 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 tb 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 375°F
  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 enough 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 400°F 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.
 

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