This is a good recipe to share with friends on a summer evening. The preparation consists of scallops with tomatoes and asparagus made into a terrine. It will be served cold.
Take a mold suitable for instant pot
Line the bottom of the mold with asparagus
Mix eggs, cream, tomatoes, and scallops
Season
Put 200ml of water in the vat
Put the steam basket and mold
Put the instant pot in pressure cooking mode 25min
At the end of cooking, let stand 15min with the lid open
Put in the fridge and take it out of the mold when the terrine is cold
Servings 6