Scallop Terrine: A Culinary Delight Called "Veronique

Scallops are marine bivalve molluscs and are considered a delicacy in many parts of the world. A scallop terrine is a dish that combines scallops with other ingredients such as fish or cream, and is often served as an appetizer or starter. The preparation method involves pureeing scallops and other ingredients, and then baking the mixture in a mould. The final product is a tasty and attractive dish that can be served hot, warm, at room temperature, or chilled.

Scallop terrine ingredients

Scallop terrine is a seafood dish that can be served as an appetiser or starter. It is a special dish that is perfect for a special occasion. The ingredients for a scallop terrine vary depending on the recipe and the chef's preferences, but here is a list of common ingredients used in scallop terrine recipes:

Common Ingredients in Scallop Terrine:

• Scallops: Fresh scallops are commonly used, with some recipes specifying sea scallops. The amount can vary, but it is typically the main ingredient.
• Cream: Heavy cream or a combination of cream and double cream is used to add richness and creaminess to the terrine.
• Eggs: The egg white is used as a binding agent and can be lightly beaten or added whole.
• Salt: Salt is added to enhance the flavour and season the dish.
• Seafood: Other types of seafood are often added, such as smoked trout, salmon, shrimp, or lobster. These can add flavour, colour, and texture to the terrine.
• Herbs and Spices: Tarragon, parsley, chives, black pepper, nutmeg, thyme, and ground white pepper are commonly used to add flavour and aroma.
• Alcohol: Pernod is sometimes added for flavour, and dry vermouth or dry white wine can be used in a chive butter sauce.
• Nori: Thin strips of red and green nori are used to line the terrine mould, adding colour and flavour.

Other Potential Ingredients:

Some recipes may also include the following ingredients:

• Peas: Fresh or frozen peas are puréed with the scallops to add flavour and texture.
• Lemon: Lemon juice can be added for acidity and freshness, and the terrine can be garnished with lemon slices.
• Mustard: Dijon mustard can be added for flavour and emulsification.
• Tobiko: This is a type of fish roe that adds colour and texture to the terrine and can also be used in a vinaigrette.
• Oil and Vinegar: Canola oil and rice wine vinegar are used in the dressing, along with minced shallots and mirin.

The preparation and cooking techniques may vary, but the final dish is a delicious and elegant seafood terrine that can be served chilled or at room temperature.

Scallop terrine recipe

A scallop terrine is a perfect dish for a special occasion. It is a tasty and easy-to-make seafood dish that can be served hot, warm, at room temperature, or chilled. Here is a detailed recipe for a scallop terrine.

Ingredients:

• 300g fresh scallops (only the white muscle, no frills, no roe/coral)
• 60g egg whites (about 2 eggs)
• 120ml cream
• 60ml double cream
• 70-80g smoked trout slices, diced into 1cm square pieces (you can also use salmon)
• Boiling water
• Salt to taste

Tools:

• Food processor or a stick blender with a bowl
• A small terrine pan or a loaf pan lined with foil and buttered
• A spatula
• A piping bag
• A large baking pan
• Cardboard or a plastic board cut to the shape of the opening of the terrine pan, wrapped in cling wrap
• 1kg weight

Method:

Firstly, prepare the scallop paste by blitzing the scallops in a food processor or blender until they become a paste. Add salt and blitz in batches. Add the egg whites in small amounts while processing the paste. Once the egg whites are well mixed and the mixture is smooth, add the cream and double cream in batches, mixing well to air the paste. Finally, mix in the smoked trout pieces.

Next, prepare the terrine pan by lining it with foil, covering the long sides and the bottom, leaving enough foil on both ends to cover the top later. Remove any creases by rubbing the surface, then butter all sides and the bottom of the pan.

Transfer the scallop paste to a piping bag and fill the terrine pan by squeezing out the paste, filling the bottom of the pan with 3-4 strands of paste, and avoiding any air pockets. Smooth the surface with a spatula or the back of a spoon. Cover the surface of the terrine with the excess foil and then with two layers of aluminium foil.

Place the terrine pan in a large baking pan filled with boiling water, and bake in the oven at 150°C/302°F for 40 minutes.

Once baked, remove the terrine from the oven and the hot water bath. Place the cardboard/plastic board on top of the foil cover and put a weight on it for 10-15 minutes to cool it down. Then, remove the weight and board, and place the terrine in ice water to cool it down before transferring it to the fridge to chill completely.

Finally, remove the foil cover and transfer the terrine from the pan to a cutting board. Gently remove the foil from the terrine and cut it into slices. Serve each slice on a plate with a sprig of parsley, or with crackers on the side.

This scallop terrine recipe is sure to impress your guests and is perfect for a special occasion or celebration.

Scallop terrine cooking method

Scallop terrine is a perfect dish for a special occasion. It is a seafood terrine that can be served hot, warm, at room temperature, or chilled. It is a great dish to serve at a party.

Cooking Method:

Firstly, you will need a few tools to make scallop terrine. You will need a food processor or a stick blender with a bowl, a small terrine pan or a loaf pan lined with foil, a spatula, a piping bag, and a large baking pan.

• Puree or blitz the scallops in a food processor until they become a paste. You can also use a stick blender with a bowl.
• Add salt and blitz or mix in batches.
• Add egg white or whole egg, and mix until smooth.
• Add cream and mix well to air the paste. You can also add whipping cream or double cream for extra richness.
• At this point, you can also add other ingredients such as smoked trout, salmon, or lobster bisque for extra flavour.
• Transfer the paste to a piping bag and fill the terrine pan, squeezing out the paste to avoid air pockets.
• Cover the terrine pan with foil and place it in a large baking pan filled with hot water to create a water bath.
• Bake the terrine in the oven at a temperature between 150-360 degrees Fahrenheit for 25-40 minutes, or until it reaches an internal temperature of 125-145 degrees Fahrenheit.
• Remove the terrine from the oven and place a weight on top to help it drain and cool.
• Once cooled, remove the weight and wrap the terrine in plastic wrap. Refrigerate until cool.
• For a moister terrine, leave it in the refrigerator for at least 24 hours to allow the juices to be reabsorbed.
• Serve the scallop terrine chilled, with a side of beurre blanc sauce, tartar sauce, lemon, soy sauce, or hot sauce. It can be served on its own or with crackers or toast points.

Scallop terrine serving suggestions

Scallop terrine is a perfect dish for a special occasion. It is a sensational seafood dish that is surprisingly easy to make. Here are some serving suggestions for this delightful dish:

As an Appetiser or Starter:

Scallop terrine can be served as an elegant appetiser or starter for a fancy dinner or special occasion. Serve a slice of scallop terrine per person, garnished with a simple sprig of parsley. It can be paired with crackers, toast points, or bread on the side.

With Accompaniments:

Scallop terrine goes well with various sauces and condiments. For a tangy kick, serve it with tartar sauce, lemon, or soy sauce. For those who like it spicy, add a dash of hot sauce or ground white pepper. You can also serve it with a side of beurre blanc sauce, piped into decorative spirals on the plate.

As Part of a Larger Meal:

Scallop terrine can be part of a more substantial meal when paired with other dishes. For a well-rounded Japanese-style meal, serve it as a starter alongside mains such as cabbage rolls, a side of mixed vegetable salad, Japanese vegetable soup (Kenchinjiru), and soft dinner rolls.

With Noodles or Salad:

For a lighter meal, scallop terrine can be served thinly sliced with cold Asian soba noodles and a tobiko vinaigrette. Alternatively, it can be enjoyed with a fresh salad or steamed vegetables and a dressing.

Presentation Ideas:

Scallop terrine can be beautifully presented by garnishing it with edible flowers. For an elegant touch, use a silicone mould to shape the terrine into half-spheres. This dish is best served cold, allowing the flavours to meld and intensify.

Remember, scallop terrine is best enjoyed fresh, so be sure to use high-quality, fresh seafood, and store any leftovers in the refrigerator or freezer.

Scallop varieties

Scallops are a confusing species, with several varieties and ways to cook them. Here is a guide to some of the most popular scallop varieties.

Atlantic Sea Scallops

These scallops are typically 6-inch-long mollusks, with the largest reported at 9 inches. They are found in deeper waters and provide more meat per portion. They are easy to sear to perfection and have a mild, sweet flavour. They are best prepared by grilling, broiling, or pan-searing to caramelize their edges.

Calico Scallops

Calico scallops are found in the after-storm shores of Florida and can grow up to 2.4 inches. They are named after the beautiful patterns on their shells, which can be light pink to deep orange-brown. They are not as sweet or succulent as sea or bay scallops but are cheaper. They are best used in a scallop and shrimp scampi or a scallop chowder.

Bay Scallops

Bay scallops are typically harvested off the east coast, from Canada to North Carolina. They are much smaller than sea scallops, with 70 to 100 in a pound. They are sweeter than sea scallops and more tender. They are best prepared by sautéing or steaming with herbs and spices.

King Scallops

Also known as great scallops or pilgrim scallops, king scallops are often sold with their richly coloured roe. They can grow up to 10-11 centimetres in the first four years of their lives. They are best prepared by pan-searing and serving with a mildly seasoned sauce.

Queen Scallops

Queen scallops, or Queenies, are found in the waters around the Isle of Man in the Irish Sea. They come in various colours, from yellow to purple, and the edible muscle is only 20mm in diameter. They have a sweet flavour and can be consumed in salads, baked, or lightly seared.

Tasmanian Scallops

Tasmanian scallops are harvested from the Australian waters, from mid-New South Wales to mid-Western Australia. Their taste is sweet and nutty, and they are best eaten barbecued or grilled.

Dayboat Scallops

Dayboat scallops are caught from the waters of Maine and are harvested in specialized boats that return to shore within 24 hours. They are fresh and full-flavoured with pinkish-white flesh. They are best prepared by pan-searing with a minimum of spice.

Diver Scallops

Diver scallops are harvested by divers who collect them by hand from the seafloor. They are incredibly fresh but generally expensive. They are best prepared by grilling, barbecuing, or pan-searing.

Wet vs Dry Scallops

Wet scallops are treated with phosphates, which increase their shelf life and make them whiter and fuller. Dry scallops are not treated with phosphates and retain their natural, sweet flavour. They are considered better than wet scallops as they can be seared to perfection and don't release a lot of moisture while cooking.

Frequently asked questions