How To make Scallop and Green Bean Terrine
10 oz Sea scallops, rinsed
1 tb Egg white, lightly beaten
1 ts Salt
1/4 ts White pepper or to taste
1/8 ts Nutmeg
1/2 lb Green beans, trimmed & cut i
-to 1/4-inch pieces 2 tb Unsalted butter, softened
1 3/4 c Creme fraiche
1/3 c Parmesan cheese, grated
3/4 c Tomato coulis (see recipe)
In a food processor with a metal blade, puree the scallops with the egg white, salt, white pepper, and nutmeg. Transfer the puree to a metal bowl and chill, covered, for 1 hour. In a saucepan, blanch the green beans in boiling salted water to cover, for 6 minutes. Drain. Toss the beans with 1 Tbsp butter, season them with salt and white pepper to taste and reserve. Set the bowl of puree in a larger bowl of ice water. Beat in 1 cup of creme fraiche, 1/4 cup at a time, until it is incorporated and the mousse is fluffy. Fold in the green beans and spoon the mousse into a buttered 1-qt. terrine. Place terrine in a baking pan and add enough hot water to
reach 2/3 the way up the side of the terrine. Bake, covered with a buttered sheet of wax paper and the lid or a double layer of foil, in a preheated 375f oven for 45 minutes. Remove terrine from pan, remove lid and paper,
and let cool for at least 30 minutes. Cut into 6 slices and arrange slices in a buttered gratin dish just large enought to hold them in one layer. Spread some of the remaining butter lightly over each slice and sprinkle with Parmesan cheese. Bake in a preheated 400f oven for 20-25 minutes, or until they are hot and puffed slightly. In a saucepan, combine the tomato coulis and the remaining creme fraiche. Heat the sauce over moderate heat, stirring, until it is heated through. Serve alongside the terrine in a boat/ a 1978 Gourmet Mag. favorite
How To make Scallop and Green Bean Terrine's Videos
Culinary Carrie: Bourbon-Pecan Encrusted Sea Scallops with Roasted Beets & Arugula Salad
It's party season in Charlotte and everyone's looking for that uniquely incredible dish that elicits oohs and aahs from their dinner party guests. This beautifully presented Southern coastal dish will most certainly do that with its bold appearance, fresh ingredients and fabulous flavor!
This recipe makes a complete dish so there are a few steps here...right down to the beautiful, bright beet glace to help you create an impressive presentation!
Remember, timing is everything to make sure all the elements of your dish come together at the same time. Be sure you read the recipes over first and get an idea of what has to happen to accomplish this.
Roasted Beets
Ingredients
· 1 Bunch (5-6) fresh beets
Preparation
1. Preheat oven to 425 degrees
2. Trim tips and greens from beets (you can cook the beet greens separately if you're so inclined)
3. Place in baking dish and add about 1/4 inch of water.
4. Cover tightly. Roast 45 minutes for medium sized beets
5. Reduce your oven temperature to 275 degrees for the next step
6. Allow to cool slightly so you can handle them
7. With gloves or paper towel slip the skins off the beets
8. Let them cool more and slice into 1/2 inch rounds
9. Set aside to build layered dish.
Pecan Encrusted Sea Scallops
Ingredients
· 1 lb sea scallops (about 10 -12)
· 2 Cups pecans
· 1 Tbsp butter
· 1/4 Tsp salt
· 1/4 Tsp nutmeg
· 1/4 Tsp cayenne pepper
· 1 1/2 Ozs sweet bourbon
· 1/2 Cup all purpose flour
· 1/4 Cup panko bread crumbs
· 1 egg, beaten
· salt & pepper to taste
Preparation
1. In a saute pan on medium heat stir butter into pecans to coat thoroughly
2. Sprinkle with salt, nutmeg and cayenne pepper. Heat until butter browns.
3. Pour bourbon over pecans (carefully if you're using a gas range!)
4. Pecans will sizzle. Reduce heat til liquid evaporates.
5. Spread pecans on a cookie sheet and bake in oven at 275 degrees for 1/2 hour
6. Allow to cool
7. With a sharp knife or food processor chop pecans into breadcrumb consistency
8. Don't turn your oven off...instead, increase the temperature to 375 degrees for the scallops
Use standard breading procedure to bread scallops:
1. Dredge dry scallops in flour seasoned with salt & pepper
2. Dip into lightly beaten egg
3. Roll in pecan and panko bread crumb mixture
4. Place on lightly oiled cookie sheet and bake at 375 degrees for 20-30 minutes.
Arugula Salad with Orange Infused Vinaigrette
Ingredients
· 1 Bunch arugula
· 1 Tsp brown mustard
· 3 Tsp Olive oil
· 1 Tbsp light brown sugar
· 1 Tbsp rice wine vinegar
· Juice of 2 oranges
· 1 clove garlic, cut in half only
· Salt & Pepper to taste
Preparation
1. In a small sauce pan on medium heat combine orange juice and garlic. Reduce liquid by 2/3
2. Strain out solids and reserve warm orange juice reduction
3. In a mixing bowl whisk together olive oil, rice wine vinegar, brown sugar, brown mustard and salt & pepper.
4. Add orange juice reduction to mixture and whisk together.
When you're ready to plate your dish;
1. Rinse and dry arugula and place in a small bowl
2. Drench with vinaigrette
3. Use fingers to carefully place arugula salad on top of scallop napoleon as described in presentation above.
Beet Glace (for plating)
Ingredients
· Bits and tips of roasted beets (not the nice slices you're saving for the dish)
· 1/4 Cup chicken stock
· 1 Tsp fruit jam or jelly (red is best)
· Cornstarch slurry (1 Tsp cornstarch in a little cold water)
Preparation
1. In a small sauce pan on medium heat mash beet pieces with a fork
2. Add enough chicken stock to cover and continue to mash
3. Add fruit jam to mixture and warm through
4. Transfer beet mixture to a small bowl. Make sure your sauce pan is clean and place it back on the heat
5. Using a small sieve pour beet mixture through sieve and back into the pan. You're looking for a clear, red broth with no bits or chunks of beet.
6. Bring to a simmer and stir in cornstarch slurry until it thickens.
Presentation
Begin by placing a slice of roasted beet near the center of the plate, followed by a pecan encrusted scallop. Add another beet slice, another scallop and finally a third beet slice to the stack.
Use your fingers to gently place a portion of the vinaigrette drenched arugula atop the stack.
Drizzle a small portion of the remaining vinaigrette on the plate for additional color.
Finally, add a dollop of the beet glace and drag through it with your spoon.
Beautifully done! Enjoy!
Chef Carrie
Sea Scallops with Mango and Jalapenos by Kathy Cary
Sea Scallops with Mango and JalapenosKathy CaryLilly’sLouisville, KentuckyEntrée, Great Chefs of the South #2Seared sea scallops marinated with Dijon and tarragon top crisp-fried potato sticks atop a bed of fresh spinac
GC South 102E NTSC H.264
Grilled Vegetable Terrine with Lobster and Red Pepper Coulis by Jean Banchet
Grilled Vegetable Terrine with Lobster and Red Pepper CoulisJean BanchetLa RivieraAtlanta GAAppetizer, Great Chefs of the South #27Beautiful bright colors — red, orange, purple, green, yellow — fill this beautiful terrine. Some of the vegetable
Learn to make BEETROOT CYLINDERS at home | Fine Dining Amuse Bouche
In today's video I will show you how you can make easy fine dining amuse bouche at home - Beetroot cylinders with goat cheese filling. Enjoy
Cylinder recipe:
- 50g of tapioca pearls
- 100ml beetroot juice
- 100g of beetroot
- pinch of salt
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Claire Makes Potato Gratin | Bon Appétit
Our potato gratin has layers of starchy, cheesy, buttery goodness. Fire this dish up at any holiday meal and you'll have guests drooling. A layer of Gruyère and Parmesan is the key to a golden brown top crust. When simmering the cream, make sure it’s over gentle heat (if it over-reduces, it will break). Get the recipe:
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