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Before starting this Scallop Terrine recipe, make sure you have organised all the necessary ingredients.
For the mousseline: Mix the scallops...
... until the consistency is similar to a purée.
Add the salt, pepper...
... the whole egg and egg white.
Add the whipping cream.
... until homogeneous.
Peel the fresh salmon fillet...
... and dice.
Add the salmon cubes to the scallop mousseline.
Scoop the preparation into a piping bag...
... and fill the cavities of a half-sphere silicone mould.
Even the surface with a metallic spatula.
Bake at 170°C (gas 3)...
... for approximately 20 minutes.
When cooked, let cool...
... and transfer to a cooling rack.
For the icing: In a saucepan, pour the lobster bisque and whipping cream.
Cook over low heat, stirring constantly.
Steep the gelatine sheets in cold water for a few minutes.
When the bisque is hot...
... drain the gelatine sheets...
... and add to the hot bisque...
... stirring with a whisk until the gelatine has dissolved completely.
Pass the sauce through a fine sieve.
Glaze the terrines...
... making sure all sides are coated. Reserve in the fridge.
For the assembly stage: Season the scallops and coat with Mycryo butter.
Sear the scallops in a hot frying pan...
... one minute on each side.
When cooked, place on a paper towel to absorb the fat excess...
... then arrange one scallop on top of each terrine.
This dish should be served cold, with a side of beurre blanc sauce (piped into spirals in the centre of the plate using a decorating bag) and a few edible flowers.
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