Scallop Terrine

Yield:  12 servings

Preparation time is 45 minutes

Ingredients

• 900 grams fresh scallops (1 pound 13 ounces)
• 3 whole eggs
• 600 millilitres heavy cream (20 fluid ounces)
• salt, pepper and nutmeg to taste
• 3 tablespoons Pernod (45 millilitres)
• 2 tablespoons chopped tarragon (30 millilitres)
• 2 dessertspoons gold tobiko (20 millilitres)
• 2 dessertspoons red tobiko (20 millilitres)
• 12 strips red and green Nori
• 2 lobster claws, cooked and removed from their shells
• 4 large cooked shrimp, deveined and peeled
• 1 litre terrine mold

For the dressing:

• 1 teaspoon Dijon mustard (5 millilitres)
• 100 millilitres canola oil (3 ½ fluid ounces)
• 55 millilitres rice wine vinegar (1 ¾ fluid ounces)
• Juice of 1 lime
• 30 grams red tobiko (2 tablespoons)
• 30 grams golden tobiko (2 tablespoons)
• 15 grams minced shallot (1shallot)
• 30 millilitre mirin (2 tablespoons)
• 2 dashes nam pla
• salt and pink pepper

Directions

1. Preheat the oven to 350 degrees Fahrenheit
2. Puree the scallops in a food processor in which the bowl and blade have been chilled. This will aid in emulsification. Add the eggs one by one until all three are in and start to pour in the cream in a stream. When done transfer to a bowl on ice to keep everything cold and add in seasonings and Pernod. The whole mix when finished can be passed through a tamis (sieve) to remove any little bits or lumps. Add the tobiko.
3. Meanwhile, soften the nori strips in water. Once they are soft enough to handle, line the terrine with the nori strips, alternating colours. Leave the strips to overhand the edge of the mold. Then pour in the mousseline, filling up to one third of the mold. Now stand up the lobster claws and large shrimp in the mousseline mixture and continue to fill the mold to the top. Tap the terrine hard against your work surface to remove any air bubbles, fold the nori strips over the top to seal.
4. Put the mold into a baking dish and fill it two thirds of the way to the top with hot water. Bake in the oven for 25 minutes, or until the internal temperature measures 125 degrees Fahrenheit.
5. To make the dressing, combine all the ingredients except the tobiko to form a temporary emulsion. Gently add the tobiko to the finished dressing.
6. Serve the terrine thinly sliced with cold Asian soba noodles and a tobiko vinaigrette.