Scallop Terrine

Directions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Puree the scallops in a food processor in that the bowl and blade have been chilled. This will aid in emulsification. Add in the Large eggs one by one till all three are in and start to pour in the cream in a stream. When done transfer to a bowl on ice to keep everything cool and add seasonings and Pernod. The whole mix when finished can be passed through a tamis (sieve) to remove any little bits or possibly lumps. Add in the tobiko.
3. Meanwhile, soften the nori strips in water. Once they are soft sufficient to handle, line the terrine with the nori strips, alternating colours. Leave the strips to overhand the edge of the mold. Then pour in the mousseline, filling up to one third of the mold. Now stand up the lobster claws and large shrimp in the mousseline mix and continue to fill the mold to the top. Tap the terrine hard against your work surface to remove any air bubbles, fold the nori strips over the top to seal.
4. Put the mold into a baking dish and fill it two thirds of the way to the top with warm water. Bake in the oven for 25 min, or possibly till the internal temperature measures 125 degrees Fahrenheit.
5. Serve the terrine thinly sliced with cool Asian soba noodles and a tobiko vinaigrette.
6. For the dressing:To make the dressing, combine all the ingredients except the tobiko to create a temporary emulsion. Gently add in the tobiko to the finished dressing.