Scallop & Green Bean Terrine

Directions

In a food processor with a metal blade, purée the scallops with the egg white, salt, white pepper, and nutmeg.

Transfer the purée 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 tablespoon butter, season them with salt and white pepper to taste and reserve.

Set the bowl of purée in a larger bowl of ice water.

Beat in 1 cup of creme fraiche, ¼ 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 quart terrine. Place terrine in a baking pan and add enough hot water to reach ⅔ 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℉ (190℃). 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 400℉ (200℃) oven for 20 to 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.