Recipe: Scallop Terrine

1- Pour 16 scallops into the bowl of a food processor, add the fine salt and a pinch of Espelette.

2- Blend until you obtain a fine and light mousse.
Add to the processor the 3 whole eggs and the yolk, then the butter and remix everything quickly then place the bowl in the refrigerator for 10 minutes.

3- Preheat your oven to 170°C (th5+)

4- Pan fry in olive oil for 2 minutes your scallops, salt and pepper and drain them

5- Remove the mousse from the fridge and pour into a small loaf pan. Then arrange the eight remaining scallops regularly in the mousse.

6- Cook for 40 minutes in the oven and in a hot water bath.

7- Let cool completely before unmolding.
To be made the day before or at least 12 hours in advance.
I serve this terrine with whipped cream with chives lightly salted.
To slice the terrine, an electric knife works wonders. Bon appétit!