Scallop, shrimp and asparagus terrine: Starting with Julia Child’s fish terrine, I came up with this simpler and show stopping version. If you love scallops this is one of the greatest way to enjoy essence of scallop, but you need to use the best scallops you can find.
Start by heating up your oven to 350 degrees ?. Place a large oven proof dish in the oven which is big enough to hold your terrine and ½ filled with hot water. I used a lasagna pan.
Take a pound of scallops (minus 2 large scallops that you’ve set aside) and an egg and puree them together in a food processor for several minutes until very smooth. Meanwhile chop up the scallops and 5 large shrimp into a coarse 1/4 inch dice. Blanch ½ pound of asparagus and slice them in half if they are thick.
Back to the food processor: add ½ cup heavy cream, 1/4 cup 1/2 and 1/2 and a small pinch of saffron that you’ve soaked in ¼ cup of hot cognac. Blend this together for a couple of minutes and then add 1/3 cup of bread crumbs, and blend until the mixture is very smooth. Stir in the scallop and shrimp pieces.. Add salt to your liking. Use a 6 cup terrine (or loaf plan) that has been lined on the bottom with buttered parchment cut to fit. Pour in half the scallop mousse and thump the pan a little to distribute evenly. Then distribute the asparagus over the top, salt the asparagus and add the second batch of mousse. Cover with another piece of parchment and either the top of the terrine or another piece of aluminum foil placed over the top. Put your terrine carefully into the pan with water that has been heating in the oven. Cook for 60 minutes and check for doneness. The internal temperature should be 160 degrees?. This terrine can be served hot or cold. It is very rich so keep the tapas servings to one slice per person.