So you want everything like a terrine except a terrine. :)

You need a certain amount of fat or gel to keep it together, though not so much as to be cloying or inedibly rich, and it helps to process at least some of the fillings to the point where they start breaking down and getting sticky.

For an alternate "border" you could use finely shaved vegetable or meat. For instance you could use paper thin slices of prosciutto. I have a big mandoline with a "long pusher", but you could even use a paddle mandoline on the finest setting, and slice long squash like yellow squash or a big zucchini. Line the long sides with the ends in the center (cut flat, not rounded), then do the ends with just a small overlap. Use the parts that hang over to cover the bottom of the terrine/top of pan. If you don't have long enough squash, you can put pieces longways down the center and then fold the ends over. The real issue is where the ends meet at the bottom of the pan/top of terrine. You can put a decorative strip, such as red pepper, or even squash peel, along it after you unmold to hide the center seam.

Other than that, my advice is to choose a flavor profile for the whole thing, then separate out the components for the different layers. Example, if you're doing mustard, ham and dill, do a layer of mixed veg with dill, a layer of (seasoned) ham, and a layer of greens with mustard. That kind of thing. That makes the layers taste good together, and keeps the flavors from being overwhelming. The flavor should be intense but in a way that makes you want to savor it, rather than slapping you in the face.

IC, that eggplant and lamb one sounds divine, like a French moussaka!

I'm allergic to fish, but have to ask about the last one, what does "remove the coral" mean? Is that part of the scallop?

Yes. The, well, the coral coloured bit!

Oh! I've never seen a coral colored bit! So I went through a few photo essays on cleaning scallops and still haven't seen it. So, I bethought me of when I've heard people talk about the "beak", and tried to find that, which according to Wikipedia is part of the shell. So there I am studying an anatomical drawing of a scallop--I now know what its kidney looks like--and no coral still...but there, in the caption of another picture, it says that "coral" is a culinary term for the roe/ovary, and more on the subject at the end of the article. Here, scallops are most often sold cleaned with just the abductor left to remove. I've mostly seen all of this on TV, mind you. :) But now I know what "coral" is. :) Thank-you!

https://www.google.com/search?q=coquille+saint+jacques+avec+corail+recette&rlz=2Y3KTZR_enFR0648FR0648google.manta.mantaray&prmd=visn&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjJpfDFmL3LAhVIyRQKHTwRDDgQ_AUICCgC&biw=1280&bih=800

Cool! I did see in my research that they also sell partially cleaned scallops with the roe attached, but I've never seen them served that way. It's not common here at all. But then scallops aren't common either. We have rock scallops which you can dive for, but I think the ones served in restaurants mostly come from elsewhere.

Pillog....you have never seen or been served lobster with the coral?? I realize scallops are not lobster....but the term is the same....and it looks similar....as does shad roe and salmon roe....but bigger.

Nope. Never heard the word before, and I've seen more lobsters on TV on chefy shows than I have in person. They don't mention it much, but once in awhile I think they say "roe", which word I've known since childhood. They never shuck scallops on those shows either. But since I'm allergic to swimmy fish and a lot of my friends don't eat shellfish, I don't have heaps of exposure. I have seen fish counters, though, and I've seen cleaned scallops for sale there, but never with the coral. I'm glad to learn new stuff.

Never eaten a whole broiled lobster in a restaurant...with sometimes the coral, usually the tomally....a bowl of warm butter lots of lemon...and aw arm towel and finger bowl to finish?

Heaven!

Tomalley is a new word for me too. I have had lobster a few times. Never with the roe or liver. I think it's just not the style here. It's hard enough getting giblets with the chicken because there's a run on chicken livers. I don't even want the liver that much, since it doesn't go in stock. They probably use the tomalley and coral for other dishes.