Warm Scallop and Shrimp Salad on Angel Hair with Roasted Tomato BrothTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preheat oven to 160°C. (325°F.)
Preparation time: 20 minutes
Cooking time: Under 1 hour
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:77.4 kcal
Proteins:4.3 g
Fats:2.1 g
Carbohydrate:11.3 g
Fibers:1.3 g
Sugar:4.6 g
Cholesterol:10 mg
Sodium:102.3 mg
Calcium:18.4 mg
Energy:772 kcal
Proteins:42.7 g
Fats:20.6 g
Carbohydrate:113.1 g
Fibers:12.5 g
Sugar:45.6 g
Cholesterol:99.3 mg
Sodium:1021 mg
Calcium:183.3 mg
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
18
jumbo shrimp
18
scallops
9
roma tomatoes
18
mini corn
300
g
uncooked angel hair pasta
*Broth
2
ripe tomatoes
500
ml
fish stock or chicken stock
2
cloves of garlic
1
small onion
200
ml
white wine
1
bunch of cilantro (for broth and garnish)
freshly ground pepper
sea salt
50
g
butter (broth and cooking)
METHOD
- Wash and peel the shrimp, leaving the tails on; make a cut along the back and devein.
- Wash and remove the small muscles from the scallops.
- Quarter the Roma tomatoes lengthwise; place on a baking sheet, skin side down, season and roast in a 160° C (325° F) oven for 20 minutes.
- Blanch the mini corn in salted water for 5 minutes; drain and refresh in ice water.
Making the broth
- Coarsely chop the onion, garlic and the two ripe tomatoes and sweat in a skillet in a generous spoonful of butter.
- Add the white wine and cook until the liquid has evaporated; add the stock and simmer for 30 minutes. A few minutes before the end of the cooking time, add a few sprigs of cilantro to lightly flavour the broth.
- Season the broth, strain and set aside.
A few minutes before serving
- Cook the angel hair in plenty of boiling salted water.
- Season the shrimps and scallops; sauté them over high heat, being careful not to overcook; set aside.
- Bring the broth to the boiling point over high heat; whisk in the butter.
- Sauté the drained angel hair in butter for a few moments.
Presentation
- Divide the angel hair among 6 deep serving plates.
- Arrange 3 shrimps and 3 scallops on each plate.
- Reheat the mini corn and the roast tomatoes in the oven for a few minutes and arrange them between the shrimps and scallops.
- Ladle the broth overtop and sprinkle with coarsely chopped cilantro. Garnish with a few sprigs of fresh herbs.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Pinot Grigio
CHEF'S NOTES
Café Henry Burger
Since 1922, the fine cuisine of Le Café Henry Burger has made it the gourmet rendezvous of diplomats, politicians, artists and connoisseurs. I was enchanted by the charm of this old house, with its navy blue and gold sign glimmering in the late morning sunlight. With the fall leaves providing a welcome mat, I opened the door gently, as if arriving at my grandmother's house for lunch. How beautiful and full of sensual delights this restaurant is!
Even at lunchtime, no detail is overlooked - the tables are set with starched tablecloths and fine china. This is a treasured institution, one of the Outaouais region's finest addresses.
Robert Bourassa, the chef-owner, comes from a family with more than 125 years experience in fine food. He shares with us a fabulous first course that will delight your guests.
