Recipes: Appetizers:
Warm Scallop Puddings in Chilled Tomato Broth

(adapted from The Pleasure of Your Company, by Molly O'Neill)
Serves 8

For the tomato broth:
2 cups good quality tomato juice
2 tablespoons minced fresh basil

For the puddings:
2 teaspoons extra virgin olive oil
2 shallots, minced
14 cups baby spinach leaves
1 pound sea scallops
2 large eggs
1 cup crème fraiche
2 teaspoons kosher salt
½ teaspoon freshly ground white pepper
6 basil leaves, chopped
12 medium shrimp
2 cloves garlic, minced
juice of 1 large lemon

Make the tomato broth by placing the tomato juice in a fine-mesh sieve that is lined with a paper towel. Let the juice drip through the sieve into a bowl for about an hour. Add the minced basil and refrigerate until cold.

Preheat oven to 350F. Heat 1 teaspoon of the olive oil in a nonstick skillet over medium heat. Add the shallots and saute for 30 seconds. Add 2 cups of the spinach, which has been washed but not dried, and saute just until wilted. Set aside to cool.

In a food processor, puree the scallops. Add the eggs, crème fraiche, 2 teaspoons kosher salt, and ½ teaspoon white pepper. Puree until smooth. Remove half the mixture and set aside in a bowl. Add the sauteed, cooled spinach and puree.

Steam or boil the shrimp until just cooked through. Rinse under cool water, peel, devein and slice in half lengthwise.

Grease eight 6-ounce ramekins. Place 3 shrimp halves in each ramekin, cut side up. Divide the white scallop mixture among the ramekins, then top each with the green scallop mixture. Smooth the tops.

Place the filled ramekins in a roasting pan and pour in enough hat water to come about halfway up the sides of the ramekins. Bake for 20 minutes.

Heat the other 1 teaspoon of oil in a large skillet. Add the rest of the spinach (washed, but not dried), along with the garlic, and saute until wilted. Season with lemon juice and additional kosher salt and white pepper, to taste.

Serve by placing a mound of spinach in the center of eight shallow bowls. Invert the puddings over the spinach - you may need to run a knife around the edges. Spoon the chilled tomato broth around the spinach.

Wine Skinny Match: Pair this delicate starter with a Sauvignon Blanc -- either a white Bordeaux or one from California.

Wine Skinny Cooks aug 2006