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1
In a food processor with a metal blade, puree the scallops with the egg white, salt, white pepper, and nutmeg.
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2
Transfer the puree to a metal bowl and chill, covered, for 1 hour.
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3
In a saucepan, blanch the green beans in boiling salted water to cover, for 6 minutes.
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4
Drain.
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5
Toss the beans with 1 tablespoon butter, season them with salt and white pepper to taste and reserve.
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6
Set the bowl of puree in a larger bowl of ice water.
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7
Beat in 1 cup of creme fraiche, 1/4 cup at a time, until it is incorporated and the mousse is fluffy.
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8
Fold in the green beans and spoon the mousse into a buttered 1 quart terrine.
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9
Place terrine in a baking pan and add enough hot water to reach 23 the way up the side of the terrine.
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10
Bake, covered with a buttered sheet of wax paper and the lid or a double layer of foil, in a preheated 375F (190C).
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11
oven for 45 minutes.
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12
Remove terrine from pan, remove lid and paper, and let cool for at least 30 minutes.
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13
Cut into 6 slices and arrange slices in a buttered gratin dish just large enought to hold them in one layer.
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14
Spread some of the remaining butter lightly over each slice and sprinkle with Parmesan cheese.
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15
Bake in a preheated 400F (200C) oven for 20 to 25 minutes, or until they are hot and puffed slightly.
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16
In a saucepan, combine the tomato coulis and the remaining creme fraiche.
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17
Heat the sauce over moderate heat, stirring, until it is heated through.
