Scallop Terrine

Photo: flickr user nyaa_birdies_perch

Ingredients

900 grams fresh scallops

3 whls egg

600 mls heavy cream

1 salt and pepper, to taste

nutmeg, to taste

3 tablespoons pernod

2 tablespoons chopped tarragon

2 dsps red tobiko

2 dsps gold tobiko

12 strip red and green nori

2 lobster claw, cooked, removed, from, shells

4 lrgs shrimp, deveined, peeled

1 lt terrine mold

For the dressing

1 teaspoon Dijon mustard

100 mls canola oil

55 mls rice wine vinegar

1 juice of one lime

2 tablespoons red tobiko

2 tablespoons gold tobiko

15 grams minced shallot

30 mls mirin

2 dshs nam pla

salt

pink pepper

Preparation

Preheat the oven to 350 degrees Fahrenheit.

Puree the scallops in a food processor in which the bowl and blade have been chilled. This will aid in emulsification. Add the eggs one by one until all three are in and start to pour in the cream in a stream. When done transfer to a bowl on ice to keep everything cold and add in seasonings and Pernod. The whole mix when finished can be passed through a tamis (sieve) to remove any little bits or lumps. Add the tobiko.

Meanwhile, soften the nori strips in water. Once they are soft enough to handle, line the terrine with the nori strips, alternating colours. Leave the strips to overhand the edge of the mold. Then pour in the mousseline, filling up to one third of the mold. Now stand up the lobster claws and large shrimp in the mousseline mixture and continue to fill the mold to the top. Tap the terrine hard against your work surface to remove any air bubbles, fold the nori strips over the top to seal.

Put the mold into a baking dish and fill it two thirds of the way to the top with hot water. Bake in the oven for 25 minutes, or until the internal temperature measures 125 degrees Fahrenheit.

Serve the terrine thinly sliced with cold Asian soba noodles and a tobiko vinaigrette.

For the dressing:To make the dressing, combine all the ingredients except the tobiko to form a temporary emulsion. Gently add the tobiko to the finished dressing.