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Ingredientes
- 2 lb sea scallops
- 1 c. dry white wine
- 1 1/3 c. minced fresh chives
- 3/4 c. creme fraiche or possibly lowfat sour cream
- 1/2 c. chopped fresh tarragon plus
- 3 Tbsp. chopped fresh tarragon
- 5 Tbsp. Dijon mustard
- 1 1/3 c. diced peeled seeded English hothouse cucumber Salt to taste Freshly-grnd black pepper to taste
- 1 lb thinly-sliced smoked salmon
- 3/4 c. extra virgin olive oil
- 1/3 c. tarragon vinegar
- 2 bn watercress thick stems trimmed
- 2 lrg Belgian endive heads trimmed, and leaves separated
Direcciones
- Combine scallops and wine in large skillet. Cover and simmer over medium heat till scallops are just opaque in center, about 5 min. Drain. Refrigeratescallops till cool, about 2 hrs. Cut scallops into 1/2-inch pcs.
- Line twelve 3/4-c. souffle dishes with plastic wrap, extending over sides by 3 inches. Whisk 1 c. fresh chives, creme fraiche, 1/2 c. tarragon, and 3 Tbsp. mustard in large bowl to blend. Gently stir in scallops and cucumber. Season with salt and pepper.
- Cut 12 rounds from salmon slices to fit bottom of souffle dishes; place 1 round in each dish. Top each with 1/4 c. scallop mix. Top each with another layer of salmon, trimming to fit. Divide remaining scallop mix among dishes (about 1/4 c. for each). Top each with a third layer of salmon, trimming to fit. Fold plastic wrap overhang over terrines to enclose completely. Refrigerateat least 4 hrs. (Can be made 1 day ahead. Keep chilled.)
- Whisk oil, vinegar and 1/3 c. chives, 3 Tbsp. tarragon, and 2 Tbsp. mustard in medium bowl to blend. Season to taste with salt and pepper.
- Unfold plastic wrap atop each terrine. Invert 1 terrine onto each of 12 plates. Peel off plastic wrap from each terrine. Surround each terrine with watercress sprigs and endive leaves. Drizzle greens and terrines with vinaigrette and serve.
- This recipe yields 12 servings.
- Comments: These can be made one day ahead, then drizzled with the vinaigrette just before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 12 servings | |
| Calories 243 | |
| Calories from Fat 153 | 63% |
| Total Fat 17.29g | 22% |
| Saturated Fat 3.63g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 207mg | 9% |
| Potassium 376mg | 11% |
| Total Carbs 4.56g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.96g | 1% |
| Protein 13.85g | 22% |
