Layered scallop terrine with red pepper, corn and basil

This is an amazing recipe inspired from an article in a late 80s Gourmet Magazine. Yes, I actually subscribed to Gourmet at that time, which surely dates me. I felt pretty cool when I first made this and still do every time. It is simply gourmet.


  • 1 cup firmly packed fresh basil leaves, washed well and drained
  • 1 lb sea scallops, rinsed and dry
  • ¾ tsp salt
  • White pepper to taste
  • 1 ⅓ cups well chilled heavy cream
  • ⅓ cup cooked fresh corn kernels (about 1 ear of corn) or thawed frozen
  • ¼ cup bottled roasted red pepper, drained and patted dry


  • Food processsor
  • Terrine pan or 8 x 4 2 ¾” loaf pan
  • Wax paper
  • Foil
  • Sieve
  • Saucepan
  • 9 x 13” baking pan
  • Paper towels


  1. In a covered saucepan steam the basil leaves in the water left on them from washing, over moderately high heat for 1 to 2 minutes, or until just wilted. Drain the basil in a sieve, rinse under cold water, drain well. Squeeze the basil dry with paper towels.
  2. Clean scallops and discard the tough bit of muscle on side of each scallop, if needed and, in a food processor puree with basil, ¼ teaspoon of the salt, and some of the white pepper.
  3. With the motor running add ½ cup of the cream. Blend well.
  4. Mix in ⅓rd of the pureed scallops into the basil mixture.
  5. Transfer basil mixture to a bowl and chill it, covered, while making the corn and red pepper mixtures.
  6. In the food processor, cleaned, puree the corn with the half the remaining salt, and some of the white pepper, with the motor running add ½ cup of the remaining cream, blend well.
  7. Mix in ⅓rd of the pureed scallops into the corn mixture.
  8. Transfer the scallop/corn mixture to another bowl and chill covered, while making the red pepper mixture.
  9. Puree the red pepper in the cleaned food processor with the remaining ⅓ of scallops, the remaining ¼ teaspoon salt, and some of the white pepper. With the motor running add the remaining ⅓ cup cream, and blend the mixture well.
  10. In a buttered loaf or terrine pan, spread the basil mixture in an even layer, cover with the corn mixture, spreading in an even layer, and cover with the red pepper mixture spread in an even layer.
  11. Cover the surface with buttered wax paper and cover with foil.
  12. Set the pan in a larger baking pan, add enough hot water to the baking pan to come about ¼ way up the sides of the loaf pan, and bake the terrine in the middle of a preheated 375°F oven for about 35 minutes, or until it is firm to the touch and a skewer comes out clean.
  13. Transfer the loaf pan to a rack, remove the foil, and let the terrine cool.
  14. Remove the paper, slide a hot sharp knife quickly around the sides of the pan to gently loosen the loaf. Invert an oval platter over the loaf pan, and invert the terrine onto it. If you are using a terrine pan, unlock and lower the sides and use spatulas to transfer to platter.
  15. Pour off any liquid and cover and chill at least 2 hours or overnight.
  16. Serve in cut slices with a vinegarette, mayonaise or light mustard sauce.
Re: Layered scallop terrine with red pepper, corn and basil

Re: Layered scallop terrine with red pepper, corn and basil

Your recipe appears to have an error. All the scallpos are used up when mixed with the basil, then later in the recipe, you call for the remainder of the scallops to be pureed with the red pepper. Can you kindly clarify this? Thanks,

Re: Layered scallop terrine with red pepper, corn and basil

Hi. Well there are three layers, each layer has pureed scallops and one of the veggies. so, he is right below. Scallops and basil, scallops and red pepper, scallops and corn, then layer each mixture. it is thick enough that it will sit on top of each other.

I will fix the recipe above.