Scallop and Green Bean Terrine

• 10 ounces sea scallops rinsed
• 1 tablespoon egg whites lightly beaten
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 18 teaspoon nutmeg
• 1/2 pound green beans trimmed
• 2 tablespoons butter softened
• 1 3/4 cups creme fraiche
• 13 cup parmesan, parmigiano-reggiano cheese, grated grated
• 3/4 cup tomato coulis

1. In a food processor with a metal blade, puree the scallops with the egg white, salt, white pepper, and nutmeg.
2. Transfer the puree to a metal bowl and chill, covered, for 1 hour.
3. In a saucepan, blanch the green beans in boiling salted water to cover, for 6 minutes.
4. Drain.
5. Toss the beans with 1 tablespoon butter, season them with salt and white pepper to taste and reserve.
6. Set the bowl of puree in a larger bowl of ice water.
7. Beat in 1 cup of creme fraiche, 1/4 cup at a time, until it is incorporated and the mousse is fluffy.
8. Fold in the green beans and spoon the mousse into a buttered 1 quart terrine.
9. Place terrine in a baking pan and add enough hot water to reach 23 the way up the side of the terrine.
10. Bake, covered with a buttered sheet of wax paper and the lid or a double layer of foil, in a preheated 375F (190C).
11. oven for 45 minutes.
12. Remove terrine from pan, remove lid and paper, and let cool for at least 30 minutes.
13. Cut into 6 slices and arrange slices in a buttered gratin dish just large enought to hold them in one layer.
14. Spread some of the remaining butter lightly over each slice and sprinkle with Parmesan cheese.
15. Bake in a preheated 400F (200C) oven for 20 to 25 minutes, or until they are hot and puffed slightly.
16. In a saucepan, combine the tomato coulis and the remaining creme fraiche.
17. Heat the sauce over moderate heat, stirring, until it is heated through.

egg whites, salt, white pepper, nutmeg, green beans, butter, creme fraiche, parmesan, tomato coulis

Taken from recipeland.com/recipe/v/scallop-green-bean-terrine-40485 (may not work)