Warm Scallop Puddings With Spinach and Cold Tomato-Basil Juice

Preparation

1. Step 1

   To make the juice, line a fine-mesh sieve with a paper towel and place over a bowl. Pour in the tomato juice and let drip; this will take about an hour. Add the basil and refrigerate until cold.

2. Step 2

   To make the puddings, preheat the oven to 350 degrees. Heat the oil in a medium-size nonstick skillet over medium-high heat. Add the shallots and saute for 30 seconds. Add the spinach and saute until wilted. Let cool.

3. Step 3

   Puree the scallops in a food processor. Add the eggs, creme fraiche, salt and pepper. Puree just until smooth. Remove half the mixture and set aside in a bowl. Add the spinach to the scallop mixture left in the food processor and puree.

4. Step 4

   Grease 8 6-ounce ramekins. Place 3 slices of shrimp in each ramekin, cut side up. Divide the white scallop mixture evenly among the ramekins, smoothing the tops of each. Top with the green scallop mixture and smooth the tops.

5. Step 5

   Place the ramekins in a large roasting pan and pour in enough hot water to come halfway up the sides of the ramekins. Bake until the puddings are firm, about 20 minutes.

6. Step 6

   To make the spinach, heat the oil in a large nonstick skillet over medium-high heat. Add the garlic and saute a few seconds. Add the spinach and saute until wilted. Season with the lemon juice, salt and pepper.

7. Step 7

   To serve, place a mound of spinach in each of 8 shallow bowls. Invert the puddings over the spinach. Spoon the cold tomato juice around the spinach, garnish with the chopped basil and serve immediately.