*  Exported from  MasterCook  *
 
                       Scallop and Green Bean Terrine
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Seafood                          Appetizers
                 Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   10      ounces        Sea scallops -- rinsed
    1      tablespoon    Egg white -- lightly beaten
    1      teaspoon      Salt
      1/4  teaspoon      White pepper or to taste
      1/8  teaspoon      Nutmeg
      1/2  pound         Green beans -- trimmed & cut i
                         -inch pieces
    2      tablespoons   Unsalted butter -- softened
    1 3/4  cups          Creme fraiche
      1/3  cup           Parmesan cheese -- grated
      3/4  cup           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
 
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