Mousseline
4 oz shrimp, peeled, deveined, and diced
10 oz scallops, diced
2 t salt
1/2 t ground white pepper
2 egg whites
5 fl oz heavy cream, infused with saffron and chilled
*see Chef's note below
Garnish
8 oz shrimp, split and cut into eighths
8 oz sea scallops, quartered
1 T chopped parsley
2 t chopped basil
1.Prepare a mousseline-style forcemeat by processing the shrimp, scallops, salt, pepper, egg whites, and saffron-infused cream until smooth.
2.Test the forcemeat and adjust if necessary before proceeding.
3.Fold the garnish ingredients into the forcemeat, working over an ice bath.
4.Line a terrine mold with plastic wrap, leaving an overhang, and fill it with the forcemeat. Fold over the plastic and cover the terrine.
5.Bake the terrine in a 170 degree water bath in a 300 degree oven to an internal temp of 140, about 20-25 minutes.
6.Remove the terrine from the water bath and allow it to cool to an internal temp of 90-100 degrees. Let the terrine rest, refrigerated, overnight. Slice and serve immediately, or wrap and refrigerate for up to 3 days.
*Chef's note: To make saffron-infused cream, heat 5 fl oz heavy cream to 160. Add a pinch of crushed saffron and allow the saffron to steep in the cream away from the heat until it turns a brilliant yellow-gold color. Chill the cream well before using in the mousseline.
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