Scallop Terrine

Name: Scallop Terrine
Ingredients: 2 pounds scallops fresh; 3 egg whls; 2 9/16 cups heavy cream; 1 salt and pepper, to taste; nutmeg to taste; 3 tablespoons pernod; 2 tablespoons tarragon chopped; 2 flying fish roe dsps red; 2 flying fish roe dsps gold; 12 strips nori red and green; 2 lobster claw cooked, removed, from, shells; 4 shrimp lrgs, deveined, peeled; 1 teaspoon dijon mustard; 6 3/4 tablespoons canola oil; 3 3/4 tablespoons rice wine vinegar; 1 juice; 1 lime; 2 tablespoons flying fish roe; 2 tablespoons flying fish roe gold; 1 1/2 tablespoons shallot minced; 2 tablespoons mirin; 2 nam pla dshs; salt; pepper pink

24 ingredients

5 steps

Ingredients

2 pounds scallops fresh
3 egg whls
2 9/16 cups heavy cream
1 salt and pepper, to taste
nutmeg to taste
3 tablespoons pernod
2 tablespoons tarragon chopped
2 flying fish roe dsps red
2 flying fish roe dsps gold
12 strips nori red and green
2 lobster claw cooked, removed, from, shells
4 shrimp lrgs, deveined, peeled
1 teaspoon dijon mustard
6 3/4 tablespoons canola oil
3 3/4 tablespoons rice wine vinegar
1 juice
1 lime
2 tablespoons flying fish roe
2 tablespoons flying fish roe gold
1 1/2 tablespoons shallot minced
2 tablespoons mirin
2 nam pla dshs
salt
pepper pink

Directions

1

Preheat the oven to 350 degrees Fahrenheit.
2

Puree the scallops in a food processor in which the bowl and blade have been chilled. This will aid in emulsification. Add the eggs one by one until all three are in and start to pour in the cream in a stream. When done transfer to a bowl on ice to keep everything cold and add in seasonings and Pernod. The whole mix when finished can be passed through a tamis (sieve) to remove any little bits or lumps. Add the tobiko.
3

Meanwhile, soften the nori strips in water. Once they are soft enough to handle, line the terrine with the nori strips, alternating colours. Leave the strips to overhand the edge of the mold. Then pour in the mousseline, filling up to one third of the mold. Now stand up the lobster claws and large shrimp in the mousseline mixture and continue to fill the mold to the top. Tap the terrine hard against your work surface to remove any air bubbles, fold the nori strips over the top to seal.
4

Put the mold into a baking dish and fill it two thirds of the way to the top with hot water. Bake in the oven for 25 minutes, or until the internal temperature measures 125 degrees Fahrenheit.
5

Serve the terrine thinly sliced with cold Asian soba noodles and a tobiko vinaigrette.