OT - Tricolor Scallop Terrine with Basil, Corn and Red Pepper

Stormbringer said:

That looks amazing. Any chance of a copy/screenshot of the recipe? SWMBO would love it.

Here it is:

Tricolor Scallop Terrine with Basil, Corn, and Red Pepper

Source: Gourmet August 1988 

INGREDIENTS:

1 cup firmly packed fresh basil leaves, washed well and drained, plus 4 small basil sprigs for garnish if desired

1 pound sea scallops, rinsed and patted dry

3/4 teaspoon salt

white pepper to taste

1 1/3 cups well chilled heavy cream

1/3 cup cooked fresh corn kernels (cut from about 1 ear of corn) or thawed frozen

1/4 cup drained bottled roasted red pepper, patted dry well on paper towels

4 small soft-leafed lettuce leaves for garnish if desired

saffron mayonnaise (recipe follows) as an accompaniment 

Saffron Mayonnaise:

a pinch of saffron threads, crumbled

1 teaspoon fresh lemon juice. or to taste

1/2 cup bottled mayonnaise

DIRECTIONS:

BASIL MIXTURE:

In a small saucepan steam the basil leaves in the water clinging to them, covered, over moderately high heat for 1 to 2 minutes, or until they are just wilted. Drain the basil in a sieve, rinse it under cold water, and drain it well. Squeeze the basil dry. 

Discard the tough bit of muscle clinging to the side of each scallop if necessary and in a food processor puree one third of the scallops with the basil, 1/4 teaspoon of the salt, and some of the white pepper. With the motor running add 1/2 cup of the cream and blend the mixture well. Transfer the basil mixture to a small bowl and chill it, covered, while making the corn and red pepper mixtures. 

CORN MIXTURE:

In the food processor, cleaned, puree the corn with half the remaining scallops, 1/4 teaspoon of the remaining salt, and some of the white pepper, with the motor running add 1/2 cup of the remaining cream, and blend the mixture well. Transfer the corn mixture to another small bowl and chill it, covered, while making the red pepper mixture. 

RED PEPPER MIXTURE:

In the food processor, cleaned, puree the red pepper with the remaining scallops, the remaining 1/4 teaspoon salt, and some of the white pepper, with the motor running add the remaining 1/3 cup cream, and blend the mixture well. 

SAFFRON MAYONNAISE:

In a small bowl combine the saffron and the lemon juice and let the mixture stand, stirring occasionally, for 15 minutes. Add the mayonnaise and blend the mixture well. makes about 1/2 cup.

TERRINE:

In a buttered loaf pan, 8 by 4 by 2 3/4 inches, spread the basil mixture in an even layer, top it with the corn mixture, spreading the corn mixture in an even layer, and cover the corn mixture with the red pepper mixture, spreading the red pepper mixture in an even layer. Cover the surface with buttered wax paper and cover the pan with foil. Set the pan in a larger baking pan, add enough hot water to the baking pan to come one fourth of the way up the sides of the loaf pan, and bake the terrine in the middle of a preheated 375 F. oven for 30 to 35 minutes, or until it is firm to the touch and a skewer comes out clean. 

Transfer the loaf pan to a rack, remove the foil, and let the terrine cool. Remove the paper, invert a platter over the loaf pan, and invert the terrine onto it. Pour off any liquid and chill the terrine, covered with plastic wrap, for at least 2 hours or overnight. The terrine may he made 1 day in advance and kept covered and chilled. 

Cut twelve 1/2-inch-thick slices from the terrine and arrange 3 slices decoratively on each of 4 plates. Arrange 1 lettuce leaf in the center of each plate, spoon some of the saffron mayonnaise into each leaf, and garnish the mayonnaise with the basil sprigs. Serves 4 with leftovers.