Terrine of Scallops with Small Vegetables

Ingredients:

1 lb of fresh sea scallops
4 carrots
1 red bell pepper
2 scallions
2 garlic cloves
4 eggs
1 cup of heavy cream
1 cup of fish stock
2 tablespoons of butter
Salt and pepper to taste

Directions:

Preheat your oven to 350°F.
Clean the scallops. Remove the foot muscle and cut them into small cubes.
Peel the carrots and cut them in thin sticks. Clean and cut the red bell pepper in small cubes.
Clean and chop the scallions thinly. Mince the garlic cloves.
In a pan, melt the butter over medium heat. Add the garlic and cook for 1 minute. Add the scallops and cook them until they become opaque (around 5 minutes).
Add the fish stock to the scallop pan and let it simmer for 5 minutes. Drain the scallops and keep the liquid in a bowl.
In a bowl, beat the eggs and the heavy cream. Add salt and pepper to taste.
Add to the egg mixture little by little, while continually stirring, the cooking liquid collected in step 6.
Grease a terrine mold. Arrange the scallops, carrots, red bell pepper and scallions in layers. Pour the egg mixture over.
Cover with foil and bake in a bain-marie (water bath) for 40 minutes.
Let it cool down inside the oven for 15 minutes with the door open.
Remove from the oven and the bain-marie. Let it cool to room temperature, then refrigerate for at least 1 hour.
To serve, remove the terrine from the mold and slice it into small portions. Arrange on plates and serve.

Verdict:

If you are looking for a dish that looks impressive but is easy to make, try this terrine of scallops with small vegetables. It’s a light and flavorful appetizer that will impress your guests. The combination of the creamy egg mixture with the tender scallops and crunchy vegetables is delightful.

Serving Suggestions:

Serve the terrine with a light salad of mixed greens dressed with a vinaigrette. You can also garnish with fresh herbs of your choice, such as parsley or chives. Pair with a crisp white wine or a light rosé to balance the flavors.