The end-of-year celebrations are getting ready at our restaurants. At the restaurant La Grange de Bélis, chef Dominique Bargibaux concocts a menu for you at 35 euros, take-out menu. As a starter our famous “Terrine of scallops and its lemon-ginger condiment” excellent, object of all desires this Monday, November 7 for Côté Saveurs on France Bleu Gascogne, then “Poultry ballotine stuffed with foie gras, porcini mushroom sauce with vegetables”, “Cheese plate” (ewe, volume of Knowledge, Saint-Nectaire) and finally the highlight of the show the “Exotic Bavarian and its chocolate shell on its speculoos biscuit”.
The scallop terrine, the chef gives his recipe
Always happy to share, chef Bargibaux shares with us his recipe (gluten-free) for scallop terrine. A simple and tasty terrine that you will cook without any difficulty.
Ingredients for two terrines:
- 600 grams of scallops
- 600 grams of liquid fresh cream
- 10 eggs
- salt pepper
- some carrots
- a few more scallops to insert whole in the terrines
Cook your carrots in water and set aside.
Mix the 600 grams of scallops, the cream and the eggs. Add your seasoning. Snack your extra scallops, let cool.
Pour your batter halfway up your terrines, add the carrot sticks or cubes (you can choose and/or add other vegetables) and the seared scallops then pour the rest of your batter.
Bake your two terrines at 150° for an hour to an hour and a quarter in a bain-marie (terrines placed directly in a dish halfway filled with water).
On the plate the chef adds his lemon-ginger condiment and even a tapenade of peppers with a few sprigs of parsley.
– CWM
By listening to the program of the day Dominique Bargibaux guides you step by step for this recipe and gives you as a bonus that of his essential crème brûlée (to be made absolutely at home and without cooking in a bain marie please).