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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 i
-to 1/4-inch 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
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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