Title: Scallop and green bean terrine
 Categories: Shellfish, First cours, French
      Yield: 6 servings
 
     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