Scallop Terrine
Scallop Terrine is a perfect dish for a special occasion. As soon as you put a small piece into your mouth, you will know why this is so special. The flavour of the scallops is so sensational that you can’t help blurting out ‘wow!’.Total Time includes the time to cool it down sufficiently so that you can chill it in the fridge, but it does not include the time to chill the terrine in the fridge.I referenced the recipe from the Japanese website sou-recipe.com.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 300g / 0.7lb scallops (without coral and frills, pat dried (note 1))
- 4g / 0.1oz salt
- 60g / 2.1oz egg white ((about 2 eggs))
- 120ml / 4.1oz cream ((note 2))
- 60ml / 2.0oz double cream ((note 2))
- 70-80g / 2.5-2.8oz smoked trout slices (cut into 1cm / ⅜” square pieces (note 3))
- Boiling water to fill the roasting pan/cake pan
- Sprigs of parsley
- A small 800ml / 1.7pt terrine pan/loaf pan ((note 4))
- A cardboard or plastic board cut to the same dimension as the opening of the terrine pan
- 1kg / 2.2lb weight ((can be a carton of juice/soup stock etc))
- A food processor ((note 5))
- A spatula
- A piping bag
- A roasting pan/cake pan lined with kitchen paper ((note 6))
Instructions
- 1
Heat oven to 150°C/ 302°F.
- 2
Wet inside of the terrine pan, then line with foil covering long sides and the bottom, leaving a sufficient length on both ends of the foil (so that they can cover the top later).
- 3
Remove creases of the foil by rubbing the surface, then butter all sides and the bottom of the pan.
- 4
Cover the cardboard/plastic board completely with clingwrap
- 5
Remove the tiny side muscle from each scallop (optional, note 7).
- 6
Put all the scallops in the food processor and blitz until the scallops become a paste. You may need to occasionally push down the paste stuck on the side with a spatula.
- 7
Add salt in a few batches and blitz.
- 8
Add egg white, small amount at a time, while processing the paste.
- 9
When the egg white is well mixed and the mixture becomes smooth, add about 1/5 of the cream to the scallop paste.
- 10
Use a spatula to mix well. Move the spatula quickly right and left several times, trying to get air into the mixture. This will help make the soft texture of the terrine.
- 11
Add the remaining cream in 4 batches and mix the paste in the same way.
- 12
Add the smoked trout to the scallop paste and mix in a cutting motion with the spatula initially to spread the trout pieces evenly (because they are stuck), then mix well.
- 13
Transfer the paste to a piping bag (note 8), cut the tip of the piping bag off to make an opening of about 1cm in diameter.
- 14
Fill the terrine pan with the scallop paste by squeezing the paste out of the bag, filling the bottom of the pan with 3-4 strands of the paste. Avoid air pockets as much as possible.
- 15
Fill the pan with the rest of the paste by squeezing out the paste in the same way on top of the existing layer (I made 3 layers). Smooth the surface with the spatula or the back of a spoon.
- 16
Lift and drop the pan onto a work bench a few times to remove the air pockets inside the paste.
- 17
Fold the excess foil on both sides of the pan to cover the surface of the terrine. Then cover the pan with two layers of aluminium foil.
- 18
Place the terrine pan on the kitchen paper in a roasting pan/cake pan and place it on the middle shelf of the oven.
- 19
Add the boiling water to the outer pan as high as possible.
- 20
Steam bake for 40 minutes (note 9).
- 21
Take the terrine out of the oven, remove it from the hot water bath.
- 22
Place the board on top of the foil cover as if you are putting a lid on the terrine. Place a weight on it (note 10) and leave for 10-15 minutes until it cools down enough so that you can touch the pan by hand.
- 23
Remove the weight and the board, place the terrine pan into ice water to cool it down sufficiently so that you can put it in the fridge. Chill it in the fridge completely.
- 24
Remove the foil cover, lift the excess foil that was folded over the surface and transfer the terrine from the pan to a cutting board. Gently remove the foil from the terrine.
- 25
Cut the terrine into 6 slices and serve each slice on a plate with a sprig of parsley.