Terrine de St-Jacques aux Poireaux (Scallop and Leek Terrine)

Name: Terrine de St-Jacques aux Poireaux (Scallop and Leek Terrine)
Ingredients: Kosher salt (to taste); 1 medium carrot (cut into ½″ pieces); 1 medium leek (white and light green parts only, halved and sliced ½″ thick crosswise); 1 cup heavy cream; 1/2 cup flour; 1 tbsp. minced chives; 1 tbsp. minced dill; 2 tsp. minced parsley; 1 tsp. piment d'Espelette; 1/2 tsp. curry powder; 6 eggs; Zest of 1 lemon (plus 2 tsp. juice); 8 large sea scallops (cut into ½″ pieces); Unsalted butter (for greasing); Lettuce leaves and tomato rosettes (for garnish (optional))

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Curry powder and smoky piment d'Espelette, a mild, complex chile powder made with a pepper grown in the Basque region of France

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Ingredients

Kosher salt (to taste)
1 medium carrot (cut into ½″ pieces)
1 medium leek (white and light green parts only, halved and sliced ½″ thick crosswise)
1 cup heavy cream
1/2 cup flour
1 tbsp. minced chives
1 tbsp. minced dill
2 tsp. minced parsley
1 tsp. piment d'Espelette
1/2 tsp. curry powder
6 eggs
Zest of 1 lemon (plus 2 tsp. juice)
8 large sea scallops (cut into ½″ pieces)
Unsalted butter (for greasing)
Lettuce leaves and tomato rosettes (for garnish (optional))