1 1/2 lb sea scallops, chilled
1 cup thinly sliced well—cleaned leeks
1 tsp salt
Pinches of grated nutmeg
dashes of Tabasco
3 cups heavy cream, chilled
2 egg whites, very cold
1 lb. fresh salmom, chilled
1 Tbsp tomato paste
1/2 cup frozen peas, thawed
1 Tbsp lemon zest
3 Tbsp finely minced Italian parsley
1 Tbsp orange zest
Remove tiny hinge muscles from scallops. Rinse scallops thoroughly and pat dry. Reserve 6.
Combine remaining scallops with 1/2 cup of sliced leeks in the bowl of a food processor fitted with a steel blade. Process until smooth.
Add 1 tsp salt, pinch of nutmeg and 2 or 3 dashes of Tabasco, and process again. With motor running, dribble in 1 cup of chilled heavy cream in a slow steady stream. When all the cream is in, shut off processor, adjust to taste. Remove half of mixture to a bowl; cover and refrigerate. Add peas to processor; process until smooth. Transfer to a bowl; stir in lemon zest and parsley. Cover and refrigerate. Clean processor bowl. Skin salmon; cut into small dice; remove bones. Place salmon and remaining leeks in processor bowl; process until nearly smooth. When mixture becomes too heavy for motor, add egg whites and tomato paste; add 1/2 tsp salt, pinch of nutmeg, dashes of Tabasco, orange zest, and process until smooth.
With motor running, dribble in remaining 2 cups of cream. As soon as cream is in, shut off processor; taste and correct seasoning; refrigerate immediately.
Lightly butter loaf pan 9x5x3 inches. Spoon the plain scallop mixture into pan. Arrange the reserved scallops in a line down the center of the pan. Press them lightly into the scallop mixture.
Spoon the chilled salmon mixture over the scallop layer and smooth with a spatula. Spread the pea mixture over the salmon layer and smooth. Tap the pan firmly on your work surface several time to eliminate any air bubbles. Wrap the pan in aluminum foil and set it in a larger baking pan. Pour boiling water into the baking pan so it comes about halfway up the sides of the loaf pan.
Set in the center of a 350 degree oven; bake for 45 minutes, or until an instant-read thermometer gives internal temperature of 130 F.
To unmold: Remove the aluminum foil and dip the loaf pan into hot water for 30 seconds. Run a knife carefully around the edge, set a large plate on top and invert. The pate will drop onto the plate.
To serve: Slice and arrange on plates with a dollop of sauce.