Maryland crab, scallop, and saffron terrine from Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • fprincess on September 21, 2011

    eG post with pictures http://egullet.org/p1839097

  • fprincess on September 19, 2011

    Made this recipe twice. The first time, I used shrimp instead of scallops. The shrimps were a little hard to process in the food processor for some reason. I only needed 8 LEAVES of leeks (1 leek) instead of 8 leeks as the book indicated. The leaves don't really need to be cut, they can be used as is (just trim them to make rectangles, keep the whole length or they will be too short).The terrine took about 2 hours to reach temperature. The second time I used scallops and my food processor did not have to work so hard. I served it with an herb (chive, parsley) homemade mayonnaise. Both times it was a huge hit. It is beautiful and tastes fantastic.

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