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.
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