Preheat the oven to 150 degrees Celsius.
Peel and de-seed the peppers.
Heat a frying pan, add olive oil and cook the peppers for about 5 minutes, seasoning with a pinch of salt and piment d`espelette.
Place the scallops in a blender, season with piment d'espeletter and blitz.
Add the egg whites and the cream and mix again. Do not blitz for too long as the terrine will taste better with a little texture rather than being too smooth.
Line the mould with a sheet of wax paper.
Line the base of the mould with peppers and then add a layer of stuffing. Add a second layer of peppers and continue in this manner until the mould is full.
Place in the oven and cook for 30 minutes.
Once cooked, remove from the oven and set aside to cool before placing in the fridge for a minimum of 12 hours.
Serve the terrine cold with some fresh, crisp salad leaves.
«If preferred, the peppers can be baked rather than fried - place in a baking dish and bake for 30 minutes at 150'C.»