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, contribute a warming kick to this custardy terrine.

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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)