Scallop and Shrimp Timbale with Quinoa Crust, Roasted Pepper Cream, and Chive Oil

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the scallops and shrimp very dry with paper towels. Cut the shrimp into medium pieces and toss them with 1 tablespoon olive oil, lemon zest, 1 tablespoon lemon juice, half of the minced garlic, 1/2 teaspoon salt, black pepper, and red pepper flakes.

2. 2

   In a bowl, mix the cooked quinoa with cornstarch, parsley, 1 tablespoon olive oil, and 1/4 teaspoon salt. Divide the mixture among 4 plating rings or small molds on a parchment-lined tray and press firmly to form compact bases about 1/2 inch thick.

3. 3

   Bake the quinoa bases for 15 minutes at 220 °C / 425 °F, until firm and golden around the edges. Remove and keep warm.

4. 4

   Meanwhile, make the pepper cream: in a small saucepan, heat 1 tablespoon olive oil over medium heat. Sauté the shallot with a pinch of salt for 2 to 3 minutes until translucent. Add the remaining garlic and cook for 30 seconds.

5. 5

   Add the roasted red pepper, seafood stock, coconut cream, smoked paprika, and white wine. Cook over medium heat for 5 minutes to reduce slightly and let the alcohol evaporate. Blend until smooth and keep warm over very low heat.

6. 6

   For the chive oil, blend the chives with 3 tablespoons olive oil and a pinch of salt until bright green. Strain if you want a finer texture.

7. 7

   Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. Sear the scallops for 1 1/2 to 2 minutes per side, until caramelized and just cooked in the center. Remove and reserve.

8. 8

   In the same skillet, add 1 tablespoon olive oil if needed and sauté the marinated shrimp for 2 to 3 minutes until pink and tender. Add the remaining tablespoon of lemon juice and toss briefly.

9. 9

   To plate, place one quinoa base on each plate. Spoon the shrimp over the top and set the scallops on them. Surround with the roasted pepper cream, finish with drops of chive oil, and garnish with microgreens.

10. 10

    Serve immediately while hot so the quinoa crust stays crisp and the seafood remains juicy.