A scallop terrine is a sophisticated and elegant appetizer, ideal for special occasions. It\u2019s simple to prepare ahead of time and showcases the delicate flavor of scallops in a smooth texture, perfect for a festive meal.<\/p>\n
For 10 people:<\/p>\n
– Scallop meat: 800g
\n– Whiting fillet: 300g
\n– Paris mushrooms: 250g
\n– Butter: 50g
\n– Egg white: 1
\n– Shallot: 1
\n– Heavy cream: 500ml
\n– White wine: 100ml
\n– Salt and pepper, to taste<\/p>\n
**Total Time: 2 hours 30 minutes**<\/p>\n
– **Preparation Time: 1 hour 30 minutes**
\n– **Cooking Time: 1 hour**<\/p>\n
1. In a food processor, blend the scallops with the whiting fillets. Add the egg white, 10g of salt, and some pepper.
\n2. Transfer this puree into a chilled bowl set over an ice bath and stir with a wooden spoon for 3 minutes until it thickens and pulls away from the sides of the bowl. Pour in the heavy cream and mix thoroughly.
\n3. Clean and wash the mushrooms. Drain them, chop into small dices. In a skillet, heat 20g of butter and cook the mushrooms for 3 minutes. Incorporate them into the scallop mixture.
\n4. Grease the inside of a terrine mold, fill it with the scallop mousse, cover with aluminum foil, and bake in a water bath at 350\u00b0F (thermostat 6) for 50 minutes. Check and adjust the cooking as needed.<\/p>\n
**To Finish:**
\nTo make the sauce, put the chopped shallots and white wine in a small saucepan. Let it reduce by three-quarters. Over low heat, add the heavy cream, then whisk in the butter a few pieces at a time. When the terrine is warm, unmold it, slice it nicely, mince some sorrel and arrange on warm plates. Pour the sauce around the slices.<\/p>\n\n\n