RECIPES > Starters - Scallop terrine with tangy sauce Restaurant Le Donjon in Oingt Serves 8 Preparation time: 30 minutes Cooking time: 45 minutes Ingredients Terrine : 500g of scallops 500g of whiting filets 1/4l white Beaujolais 1 pinch of nutmeg 2 shallots 5 eggs 250g double cream 15g salt 5g white pepper Tangy sauce : 250g double cream The juice of 2 lemons 1 pinch of salt 1 pinch of white pepper 1 dessertspoon of olive oil 20g of chopped chives 20g of chopped basil Recipe Terrine : Mince the 500g of whiting filet in a mixer with 2 shallots. Mix in 5 eggs with 250g of cream, pour in the 1/4l of white Beaujolais, add salt and pepper. Slice the white and pink parts of the scallops finely lengthways and mix in. Butter a terrine, fill it and cook in a bain marie for 3/4 hour at gas mark 7. Tangy sauce : Whisk all the ingredients together in a mixer until you obtain a firm creamy texture. Recommend Wine Beaujolais I chose this wine because it is fruity. It's a young wine that is pleasant in the mouth and is perfect with this terrine.