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

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

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

Curry powder and smoky pimento 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.Ingalls Photography

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. This recipe first appeared in our April 2014 issue with Laura Loesch-Quintin's story Looks Like Fish.