How to make a terrine-shaped scallop cake. Scallops are a luxurious seafood with a delicate flavor that is ideal for a special occasion. This is a simple recipe.
Today’s entry features a scallop cake in the form of a terrine. Scallops are a favorite of many people. That luxurious seafood with a delicate flavor is ideal for serving in a celebratory meal, such as Christmas Eve or New Year’s Eve dinner.
- 20 scallops (without coral)
- 3 eggs
- 200 ml of liquid cream (30 % fat)
- 1 shallot (optional)
- Fresh parsley
- 10 g butter
- 1 lemon
- Salt and pepper
- Simply crush all of the ingredients and incorporate some scallops into pieces to give it a little texture contrast to make this scallop cake. I usually add a poached shallot as a personal touch. The recipe concludes with a water bath. You'll be surprised at how simple it is.
- The shallot should be peeled and chopped as thinly as possible.
- Melt the butter in a saucepan over medium-low heat.
- When it has melted, add the shallot and fry for a few minutes, without allowing it to become a wash. Set aside.
- Preheat the oven to 180 degrees Celsius.
- Add 10 of the scallops, the 3 eggs, the liquid cream, and a splash of lemon juice to the chopping attachment of a blender or a food processor. To taste, splash and crush until you have a liquid mixture. This step should be repeated once or twice depending on the size of the chopper.
- The remaining scallops should be cut into small pieces.
- Wash and dry the parsley thoroughly. Chop the leaves finely.
- In a mixing bowl, combine the scallop preparation, chopped scallops, poached shallot, and chopped parsley.
- If necessary, adjust the salt and pepper.
- Grease a cake mold with butter.
- To make it easier to unmold the scallop cake after cooking, place a rectangle of glued baking paper on the bottom.
- Transfer the scallop preparation to the mold.
- Fill the mold halfway with boiling water and place it inside an oven-safe fountain.
- Bake for 40 minutes at half-height.Wrap in a sheet of baking paper.
- Remove the baking paper and bake for another 5 minutes without covering.
- Check the scallop cake's doneness by poking a hole in the center with a knife. That's all there is to it if it comes out clean. If not, bake for a few minutes longer and repeat the test.
- Allow temper to build up inside the fountain to avoid burning. Then remove the mold, thoroughly dry it, and allow it to cool completely.
- Refrigerate until ready to serve, covered with plastic wrap.
- Scallop cake is best served cold, so prepare it ahead of time, preferably the day before.
- As a finishing touch, garnish with a few slices of lemon and a little more chopped parsley.
- To serve the scallop cake in individual dishes, cut it into thick slices and serve 1 or 2 per person with a slice of lemon, a drizzle of mayonnaise, and, if desired, a couple of lettuce leaves.
- Serve with toasted bread on the side.
- This terrine can also be served as canapés.
- Fresh parsley can be substituted for chives or any other herb of your choice.
- Scallops are quite expensive; to save money, substitute 5 scallops for 100 g of surimi or white fish such as fresh cod, hake, or whiting.
- Keep an eye on what's cooking in the oven. If the water begins to boil, reduce the temperature slightly.
- More terrine-shaped cake recipes can be found on the blog. Try the salmon pie, which is made with fresh salmon, smoked salmon, and lumpo roe. It's fantastic!mpo roe. It's great!
Amount Per Serving Calories 220Total Fat 16gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 6gCholesterol 152mgSodium 395mgCarbohydrates 6gFiber 1gSugar 2gProtein 13g