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1
To make the juice, line a fine-mesh sieve with a paper towel and place over a bowl.
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2
Pour in the tomato juice and let it drip through; this will take about an hour.
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3
Add the basil and refrigerate until cold.
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4
To make the puddings, preheat the oven to 350 degrees.
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5
Heat the oil in a medium nonstick skillet over medium-high heat.
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6
Add the shallots and saute for 30 seconds.
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7
Add the spinach and saute until wilted.
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8
Let cool.
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9
Puree the scallops in a food processor.
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10
Add the eggs, creme fraiche, salt and pepper.
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11
Puree just until smooth.
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12
Take out half of the mixture and set aside in a bowl.
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13
Add the spinach and the basil to the food processor and puree.
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14
Grease 8 6-ounce ramekins.
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15
Place 3 slices of shrimp in each ramekin, cut side up.
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16
Divide the white scallop mixture evenly among the ramekins, smoothing the top of each.
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17
Top with the green scallop mixture, and smooth the tops.
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18
Place the ramekins in a large roasting pan and pour in enough hot water to come halfway up the sides of the ramekins.
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19
Bake until the puddings are firm, about 20 minutes.
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20
To make the spinach, heat the oil in a large nonstick skillet over medium-high heat.
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21
Add the garlic and saute a few seconds.
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22
Add the spinach and saute until wilted.
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23
Season with the lemon juice, salt and pepper.
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24
To serve, place a mound of spinach in the centers of 8 shallow bowls.
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25
Invert the puddings over the spinach.
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26
Spoon the cold tomato juice around the spinach and serve immediately.
