Sea scallop and piquillo pepper terrine Recipe

An original terrine dish, perfect for preparing in advance - a real picnic or aperitif treat!

  • Preparation
    45mins
  • Cooking time
    0mn
  • Rest time
    0mn
Rate this recipe
(10 votes) 4.5/5
Ingredients
Pour people
  • Scallop(s) : 400 g
  • Double cream : 150 ml
  • Red pepper(s) : 2 whole
  • Egg white(s) : 2 whole
  • Fine salt : 6 pinch(es)
  • Piment d'Espelette : 3 g
  • Olive oil : 50 ml
Method
  • ETAPE 1

    Preheat the oven to 150 degrees Celsius.

  • ETAPE 2

    Peel and de-seed the peppers.

  • ETAPE 3

    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.

  • ETAPE 4

    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.

  • ETAPE 5

    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.

  • ETAPE 6

    Serve the terrine cold with some fresh, crisp salad leaves.

Chef's tip

«If preferred, the peppers can be baked rather than fried - place in a baking dish and bake for 30 minutes at 150'C.»

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