Ingredients:

• 3 tablespoons butter
• ¾ pound bay scallops well rinsed and chilled
• 1 ¼ pound raw shrimp, peeled, deveined and chilled
• 2 egg whites chilled
• 4 teaspoons lemon juice
• Salt and pepper
• ¼ teaspoon nutmeg
• ½ teaspoons Tabasco
• 3 cup cream chilled
• 1 medium shallot
• 1 medium avocado, cubed

Instructions:

1. Generously butter a 6 cup terrine or narrow loaf pan using 2 tablespoons butter.
2. Chill dry food processor container and all moving parts in freezer for 8 minutes.  Take out and process scallop with shrimp until completely pureed, about 2 ½ minutes.  Stop several times to scrape said and bottom.  Add egg white and process until mixed or about 20 seconds.
3. Remove 1 ¼ cup of fish puree.  Cover and refrigerate this container.  To the remaining puree add 2 teaspoons lemon juice and ½ teaspoon Tabasco, 1 teaspoon salt and pepper.  Process adding 2 ¼ cups cream within 25 seconds.  Immediately stop processing as it should be the consistency of stiffly beaten cream.  Adjust seasoning to taste slightly salty or peppery.
4. Pulse down mixture with 4-5 half second pulses to deflate.  Spoon fish mixture into terrine and tap down.  Chill.
5. Wish processor running drop shallot in.  Add avocado and remaining ¾ cup cream.  Process until mixture is smooth.  Add reserved fish puree to the container, ¼ teaspoon salt and pepper and hot pepper sauce.  Add remaining 1 teaspoon lemon juice.  Process 25 seconds.
6. With the back of a wet serving spoon make shallow trough down the center of the plain fish mixture in the terrine.  Spoon green mixture into trough. mounding it as necessary.  Using soup spoon marbleize mixtures in several large strokes working from center outward.  Tap terrine and make s’s to smooth the top.
7. Cover with buttered foil but do not press down edges of foil.  Put terrine in roasting pan lined with double thickness of cloth towel.  Add enough hot tap water to cover bottom third of terrine.  Bake on lowest rack at 350 until cake tester inserted into center comes out clean, about 60 to 70 minutes.
8. Remove terrine from water bath.  Place on cake rack and cool to room temperature in the loaf pan.
9. Wrap tightly and refrigerate in pan at least 6 hours or preferably overnight before unmolding.  Terrine may be stored as long as 3 days before serving.