Scallop Terrine

Method25 steps

1. 1

   Step 1: Heat the oven to 150°C / 302°F. Have an 800 ml terrine or loaf pan about 15 × 9.5 × 7.5 cm ready, together with a larger, similarly deep roasting pan lined with kitchen paper for the water bath.

2. 2

   Step 2: Wet the inside of the terrine pan. Line its base and long sides with foil, leaving enough foil over both long sides to fold over the top later.

   Uses A little water to wet the terrine pan

3. 3

   Step 3: Smooth out the foil creases and grease all the lined sides and base with butter.

   Uses Butter to grease the foil-lined terrine pan, as needed

4. 4

   Step 4: Cut a cardboard or plastic board to fit the pan opening and wrap it completely in cling film. Keep a one-kilogram weight ready for the brief pressing stage after baking.

5. 5

   Step 5: Use fresh or safely refrigerator-thawed raw scallops. Remove any tough side muscles if desired and pat dry; the usable white scallop meat, without coral or frills, must total 300 g after trimming.

   Uses 300 g raw scallop white muscles, no coral or frills

   
6. 6

   Step 6: Put all the prepared scallops in a food processor and blend into a paste, scraping the bowl sides down with a spatula as needed.

   Uses All 300 g prepared scallop meat

7. 7

   Step 7: Add all four grams of salt to the scallop paste in a few additions, blending after each.

   Uses All the blended scallops · 4 g salt

8. 8

   Step 8: Blend all 60 g egg whites into the salted scallop paste a little at a time until smooth. Separately combine the 120 ml cream and 60 ml double cream, keeping this full cream mixture ready to add in five batches.

   Uses All the salted paste · 60 g egg whites (about two eggs) · 120 ml cream · 60 ml double cream

9. 9

   Step 9: Fold about one fifth of the combined cream mixture into the smooth scallop and egg-white paste.

   Uses All the smooth scallop and egg-white paste, without the separately held creams · About one fifth of the combined 180 ml cream mixture

10. 10

    Step 10: Mix well with a spatula, moving it quickly right and left several times to aerate the paste and help make a light terrine.

    Uses All the paste after the first cream addition

11. 11

    Step 11: Add the remaining cream mixture in four batches, mixing and aerating the paste in the same way after each addition.

    Uses All the aerated paste · The remaining four fifths of the combined cream mixture

12. 12

    Step 12: Cut all the smoked trout (70–80 g) into one-centimetre squares. Fold the pieces into the scallop paste with a cutting motion to separate them, then mix until evenly distributed.

    Uses All the finished base paste · 70–80 g smoked trout

13. 13

    Step 13: Transfer all the paste to a piping bag or a sturdy zip-lock bag. Cut an opening about one centimetre wide at the tip.

    Uses All the complete terrine paste

14. 14

    Step 14: Pipe three or four strands of paste across the bottom of the greased foil-lined pan, avoiding air pockets. Keep the remaining paste in the bag.

    Uses Enough paste to cover the base of the lined pan

15. 15

    Step 15: Pipe all the remaining paste in layers over the first layer, filling the pan without air pockets. Smooth the surface with a spatula or spoon.

    Uses The first piped layer · All the remaining paste after piping the base layer

    
16. 16

    Step 16: Lift and gently tap the filled pan on the worktop a few times to release trapped air.

    Uses The complete filled pan

17. 17

    Step 17: Fold the overhanging foil over the terrine surface, then cover the pan with two more layers of foil.

    Uses The complete terrine pan

18. 18

    Step 18: Put the covered terrine pan on the kitchen paper in the outer roasting pan and place both on the oven’s middle shelf.

    Uses The complete covered pan

19. 19

    Step 19: Carefully pour boiling water into the outer roasting pan as high up the terrine-pan sides as practical, keeping it below the rim and out of the terrine.

    Uses The covered terrine and its outer pan · Boiling water for the outer oven water bath, as needed

20. 20

    Step 20: Bake in the water bath at 150°C / 302°F for about forty minutes until the terrine is set and its centre reaches 71°C / 160°F. Check with a food thermometer rather than touching a warmed skewer to your lips; continue baking if needed.

    Bake scallop and egg-white terrine · 40 minUses The complete assembled oven water bath

21. 21

    Step 21: Take the roasting pan out of the oven and carefully lift the terrine pan from the hot water bath.

    Uses The complete cooked terrine pan

22. 22

    Step 22: Put the wrapped board over the foil-covered terrine and place the one-kilogram weight on it. Leave for ten to fifteen minutes, only until the pan is cool enough to handle. Do not press longer or use a heavier weight, which would make the terrine dense.

    Briefly press the cooling terrine · 15 minUses The complete baked terrine

    
23. 23

    Step 23: Remove the weight and board. Stand the covered terrine pan in a fresh ice-water bath, keeping water out of the food, to cool it promptly. Refrigerate within two hours of cooking and chill fully in the refrigerator before slicing.

    Uses The complete pressed terrine · Fresh ice water to cool the outside of the cooked terrine pan

24. 24

    Step 24: Remove the foil cover and lift the chilled terrine out using the overhanging lining foil. Transfer to a board and gently peel away the foil.

    Uses The complete cold terrine

25. 25

    Step 25: Wash the parsley and cut the chilled terrine into six slices. Serve each slice on a plate with a sprig of parsley.

    Uses The complete chilled terrine · Sprigs of parsley