Terrines of Smoked Salmon and Scallops

2 lb sea scallops
1 c dry white wine
0.5 c chives - chopped, fresh
0.75 c crème fraIche or sour cream
3 Tbsp tarragon - minced, fresh
5 Tbsp Dijon mustard
1.3 c diced peeled seeded English hothouse cucumber
1 lb thinly sliced smoked salmon
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0.75 c olive oil
0.3 c tarragon vinegar
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2 bunches watercress, thick stems trimmed
2 large heads of Belgian endive, trimmed, leaves separated

Combine scallops and wine in large skillet. Cover and simmer over medium heat until scallops are just opaque in center, about 5 minutes. Drain. Chill scallops until cold, about 2 hours. Cut scallops into 0.5-inch pieces.
Line twelve 3/4-cup soufflé dishes with plastic wrap, extending over sides by 3 inches. Whisk chives, crème fraIche, tarragon and mustard in large bowl to blend. Gently stir in scallops and cucumber. Season with salt and pepper. Cut 12 rounds from salmon slices to fit bottom of soufflé dishes; place 1 round in each dish. Top each with ¼ cup scallop mixture. Top each with another layer of salmon, trimming to fit. Divide remaining scallop mixture among dishes (about ¾ cup for each). Top each with a third layer of salmon, trimming to fit. Fold plastic wrap overhang over terrines to enclose completely. Chill at least 4 hours. (Can be made 1 day ahead. Keep chilled.)

Unfold plastic wrap atop each terrine. Invert 1 terrine onto each of 12 plates. Peel off plastic wrap from each terrine. Surround each terrine with watercress sprigs and endive leaves. Drizzle greens and terrines with vinaigrette and serve.

Very good if the smoked salmon is replaced by prosciutto.