Seafood Pate

Name: Seafood Pate
Yield: 10 to 12 portions as a first course
Ingredients: 1½ pounds sea scallops, chilled; 1 cup thinly sliced well-rinsed leeks; 1 teaspoon salt; 1 tablespoon lemon zest; 3 cups heavy cream, chilled; ½ cup frozen peas, thawed; Several pinches of grated nutmeg; Several dashes of Tabasco sauce; For serving (choose 1): Creamy Tarragon-Mustard Dressing, Green Herb Dipping Sauce, Tomato Coulis; Butter, for the pan; For serving (choose 1): Creamy Tarragon-Mustard Dressing, Green Herb Dipping Sauce, Tomato Coulis; For serving (choose 1): Creamy Tarragon-Mustard Dressing, Green Herb Dipping Sauce, Tomato Coulis; 1 tablespoon tomato paste; 1 tablespoon orange zest; 3 tablespoons finely minced fresh Italian (flat-leaf) parsley; 2 very cold egg whites; 1 pound fresh salmon, chilled

Preparation info

10 to 12
portions as a first course

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

An elegant first course, accompanied by Tomato Coulis or a flavored mayonnaise or vinaigrette, such as Creamy Tarragon-Mustard Dressing or Green Herb Dipping Sauce.

Ingredients

1½ pounds sea scallops, chilled
1 cup thinly sliced well-rinsed leeks
1

Starter
Pescatarian
Gluten-free

Method

Remove the tiny hinge muscles from the scallops. Rinse the scallops thoroughly and pat dry. Reserve 6 of the largest and most perfect. Combine the remaining scallops with ½ cup of the sliced leeks in a food processor and process until smooth.
Add ½ teaspoon of the salt, a pinch of nutmeg, and 2 or 3 dashes of Tabasco, and process again.
With the motor