Imagine a dish that combines the delicate sweetness of perfectly cooked scallops with the vibrant crispness of green beans, all nestled in a silky, luxurious custard. This Scallop and Green Bean Terrine is not just a recipe—it's a culinary performance that will elevate your cooking from ordinary to extraordinary. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality meal at home, this stunning terrine promises to be a show-stopping centerpiece that tantalizes both the eyes and the palate.
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hrs 10 mins
Cuisine: Main Course
Serves: 4 servings
Ingredients
- 300g scallops
- 200g green beans, trimmed
- 3 eggs
- 1/2 cup heavy cream
- Salt and pepper to taste
- Butter for greasing
Instructions
- Prepare the green beans by blanching them in salted boiling water for 3-4 minutes until bright green and crisp-tender. Immediately transfer to an ice bath to stop cooking and preserve their vibrant color.
- Pat the scallops dry with paper towels and season with salt and pepper. Carefully slice the scallops into thin, even pieces to ensure uniform cooking and presentation.
- Preheat the oven to 350°F (175°C). Generously butter a terrine mold or loaf pan, ensuring complete coverage to prevent sticking.
- In a mixing bowl, whisk together eggs, heavy cream, salt, and pepper until smooth and well combined. This will serve as the binding custard for the terrine.
- Layer the blanched green beans and sliced scallops alternately in the buttered terrine mold, creating an attractive and even distribution.
- Slowly pour the egg and cream mixture over the layers, ensuring it seeps between the scallops and green beans without disturbing the arrangement.
- Cover the terrine mold with aluminum foil, creating a tight seal to prevent moisture loss during baking.
- Place the terrine in a large baking dish and fill the outer dish with hot water halfway up the sides of the terrine mold, creating a water bath (bain-marie).
- Bake in the preheated oven for 35-40 minutes, or until the custard is set and a knife inserted in the center comes out clean.
- Remove from the oven and let the terrine rest for 10-15 minutes to allow it to firm up and cool slightly.
- Carefully unmold the terrine onto a serving platter by running a knife around the edges and inverting onto the plate.
- Slice the terrine into portions and serve warm or at room temperature, garnishing with fresh herbs or a light vinaigrette if desired.
Tips
- Temperature is Key: Ensure your scallops and green beans are at similar temperatures before layering to promote even cooking.
- Precision Matters: Use a sharp knife to slice scallops uniformly, which ensures consistent texture and cooking.
- Water Bath Wisdom: The bain-marie method is crucial for creating a smooth, creamy custard without curdling.
- Fresh is Best: Choose fresh, high-quality scallops and crisp green beans for the most vibrant flavors.
- Resting is Essential: Allow the terrine to rest after cooking to help it set and make slicing easier.
- Serving Suggestions: Experiment with light accompaniments like a citrus vinaigrette or fresh herb garnish to complement the terrine's delicate flavors.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 5g
Protein: 25g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 180mg
