INGREDIENTS

INSTRUCTIONS

In a food processor with a metal blade, puree the scallops with the egg
white, salt, white pepper, and nutmeg. Transfer the puree to a metal bowl
and chill, covered, for 1 hour. In a saucepan, blanch the green beans in
boiling salted water to cover, for 6 minutes. Drain. Toss the beans with 1
Tbsp butter, season them with salt and white pepper to taste and reserve.
Set the bowl of puree in a larger bowl of ice water. Beat in 1 cup of creme
fraiche, 1/4 cup at a time, until it is incorporated and the mousse is
fluffy.  Fold in the green beans and spoon the mousse into a buttered 1-qt.
terrine.  Place terrine in a baking pan and add enough hot water to reach
2/3 the way up the side of the terrine. Bake, covered with a buttered sheet
of wax paper and the lid or a double layer of foil, in a preheated 375f
oven for 45 minutes. Remove terrine from pan, remove lid and paper, and let
cool for at least 30 minutes. Cut into 6 slices and arrange slices in a
buttered gratin dish just large enought to hold them in one layer. Spread
some of the remaining butter lightly over each slice and sprinkle with
Parmesan cheese. Bake in a preheated 400f oven for 20-25 minutes, or until
they are hot and puffed slightly. In a saucepan, combine the tomato coulis
and the remaining creme fraiche. Heat the sauce over moderate heat,
stirring, until it is heated through. Serve alongside the terrine in a
boat/ a 1978 Gourmet Mag. favorite

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