Ingredients
SCALLOP LAYER
- 3/4 cup skim milk
- 1/2 cup egg substitute
- 1/2 whle wheat bread crumbs
- 1/2 tsp grated nutmeg
- 1/8 tsp red pepper
- 4 oz scallops
BROCCOLI LAYER
- 1/4 cup whole wheat flour
- 1 1/3 cups skim milk
- 1/4 cup lemon juice
- 1/2 cup egg substitute
- 1 tbsp dillweed
- 2 cups steamed chopped broccoli
- 8 oz sole fillets
- 1 cup steamed diced sweet pepper
To make the scallop layer:
In a large bowl, combine the milk, egg substitute, bread crumbs, nutmeg, and red pepper. If using sea scallops, cut them into quarters; if using bay scallops, leave them whole. Fold the scallops into egg mixture. Set aside.
To make the broccoli layer:
Mix the flour with about 1/3 cup milk in a 2-quart saucepan to make a paste. Gradually whisk in the remaining milk. Whisk over medium heat until the mixture thickens. Remove from the heat. Whisk in the lemon juice, egg substitute, and dill. Fold in the broccoli. Set aside.
To assemble the terrine:
Coat an 81/2 × 41/2-inch loaf pan with nonstick spray. Cover the bottom of the pan with the fish fillets. Sprinkle with half of the peppers. Top with half of the broccoli mixture.
Sprinkle withe remaining peppers, then top with all of the scallop mixture. Cover with the remaining broccoli mixture.
Cover the pan tightly with foil. Place the pan on a wire rack inside a larger baking dish. Pour in enough hot water to come two-thirds of the way up the sides of the loaf pan.
Bake at 350°F for 1 hour. Uncover the pan and bake for 30 to 45 minutes, or until firm. Unmold and cut into slices.
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