Scallop Terrine

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
4-6 4-6
Scallop Terrine
Perfect for a festive get together. Make in advance and simply whip up the sauce just before serving for an effortless show-stopping starter.
Main INGREDIENTS
  • Fish & Seafood
FOR THIS RECIPE WE LOVE TO USE
Stoneware Terrine with Press
80,00 €
SHOP NOW
Stoneware Terrine with Press
Ingredients
Method

Ingredients

  • 5 slices sandwich bread, crusts removed and roughly chopped
  • 1 tablespoon cod eggs
  • 100ml single cream
  • 300g Saint Moret cheese or Philadelphia cream cheese
  • ½ lemon, juice
  • 4 eggs
  • 6 scallops, coral removed
  • 4 tablespoons double cream
  • 1 small can of black lump roe
  • 10g dill, finely chopped
  • 10g chives, finely chopped
  • Lemon wedges
  • Dill, finely chopped
  • Chive, finely chopped
  • 300g Saint Moret cheese or Philadelphia cream cheese
  • ½ lemon, juice
  • 4 eggs
  • 6 scallops, coral removed| 4 tablespoons double cream
  • 1 small can of black lump roe
  • 10g dill, finely chopped
  • 10g chives, finely chopped
  • Lemon wedges
  • Dill, finely chopped
  • Chive, finely chopped

  • Method

  • 1
    Preheat the oven to 180C/ 160C fan/ Gas Mark 5.
  • 2
    Put the bread, cod eggs and cream in a non-stick saucepan over a high heat and stir continuously with a wooden spoon. When the bread has softened and absorbed the cream mixture and starts to come away from the side of the saucepan, remove from the heat.
  • 3
    Place the bread mixture in a food processor, add the Saint Moret cheese, lemon and eggs and blend until smooth.
  • 4
    Line the terrine with baking paper and pour in the bread and cheese mixture until the terrine is half full. Gently lay the scallops on top of the mixture and cover with the remaining mixture to first increment on the terrine dish - do not fill so high you can’t fit the lid on. Place on the lid.
  • 5
    Pour hot water into a deep baking tray, place in the terrine so the water comes half way up the dish and carefully put the tray in the oven. Bake in the preheated oven for 50 minutes.
  • 6
    Once cooked, remove from the oven and allow to cool. Once cool enough to go in the fridge, place on the weight, return the lid and refrigerate for 24 hours.
  • 7
    When fully chilled and set, carefully demold the terrine onto a serving plate and discard the paper. Allow to sit whilst you make the sauce.
  • 8
    Using a fork, gently whisk together the cream, lump roe and chopped dill and chives. Slice the terrine into generous portions and pour over the sauce.
  • 9
    Serve alongside a lemon wedge and extra herbs.
  • 10
    Cook's Notes
  • 11
    If your scallops are particularly big, slice them horizontally in half to ensure the weight of them doesn’t make them sink in the terrine mixture.
  • 12
    For the Scandinavian Sauce, mix all the ingredients right before serving - not too early otherwise the lump roe will burst and blacken the sauce.
  • 13
    Serve alongside a green leaf salad like rocket or watercress for a little freshness.
 
• If your scallops are particularly big, slice them horizontally in half to ensure the weight of them doesn’t make them sink in the terrine mixture.
• For the Scandinavian Sauce, mix all the ingredients right before serving - not too early otherwise the lump roe will burst and blacken the sauce.
• Serve alongside a green leaf salad like rocket or watercress for a little freshness.
 
 
Le Creuset