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Recipe details
Spinach, Scallop and Shrimp Salad With Blood Orange Emulsion
Ingredients:
- 100 g mini spinach
- 4 large scallops
- 12 shrimp
- 20 g flaked roasted almonds
- Hazelnut oil
Slow-Roasted Tomatoes
- 500 g whole peeled tomatoes, drained
- Fresh garlic
- Olive oil
- Fresh thyme
- Bay leaf
- Fresh rosemary
Blood Orange Emulsion
- 125 ml blood orange juice
- Salt, pepper
- Saffron
- 50 ml olive oil
Preparation:
Slow-Roasted Tomatoes
- Prepare the slow-roasted tomatoes the day before.
- Slice tomatoes in two, press them to extract the seeds and water.
- Arrange them on a baking sheet, lightly salt and sugar.
- Oven bake at very low heat for approx. 1 hour.
- Arrange tomatoes on a baking sheet.
- Sprinkle garlic, thyme and rosemary.
- Cover with olive oil and cook 4 to 5 hours at low temperature.
Blood Orange Emulsion
- Reduce orange juice by half.
- Allow to cool.
- Emulsify with saffron, salt, pepper and olive oil.
Spinach & Seafood
- Season spinach with hazelnut oil.
- Panfry scallops and shrimp in olive oil.
Presentation:
- Arrange the spinach, scallops, shrimp, slow-roasted tomatoes and blood orange emulsion in a platter.
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Auberge Lac-à-l'Eau-Claire
Last Update: Saturday, February 4, 2012
Toll free: 1 877 265-3185
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© 2000-2012 - Auberge Lac-à-l'Eau-Claire
Auberge Lac-à-l'Eau-Claire
500, Lac-à-l'Eau-Claire C.P. 210
St-Alexis-des-Monts (Québec, Canada)
J0K 1V0
Printed on: Saturday, February 4, 2012
Phone: 819 265-3185
Fax: 819 265-3187
E-mail:
Website:
http://www.lacaleauclaire.com/
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