Scallop terrine with tangy sauce

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Serves 8. Preparation time: 30 min. Cooking time: 45 min.
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
Preparation 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.
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