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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

1. Prepare the slow-roasted tomatoes the day before.
2. Slice tomatoes in two, press them to extract the seeds and water.
3. Arrange them on a baking sheet, lightly salt and sugar.
4. Oven bake at very low heat for approx. 1 hour.
5. Arrange tomatoes on a baking sheet.
6. Sprinkle garlic, thyme and rosemary.
7. Cover with olive oil and cook 4 to 5 hours at low temperature.

Blood Orange Emulsion

1. Reduce orange juice by half.
2. Allow to cool.
3. Emulsify with saffron, salt, pepper and olive oil.

Spinach & Seafood

1. Season spinach with  hazelnut oil.
2. 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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