Scallops & Shrimps

For 4 people:

– 4 tortillas
– 120 g quinoa
– 80 g garden peas
– 120 g cooked red beetroot
– Lamb’s lettuce or rocket salad
– 12 raw scallops
– 16 raw shrimps
– 8 tbsp Martin-Pouret citrus juice vinegar dressing
– 4 tbsp Martin-Pouret citrus vinegar
– 1 to 2 tbsp Martin-Pouret white Balsamic vinegar
– Salt & Pepper
– Olive oil

1. Cook the quinoa for 10 minutes in boiling water, chill and put to one side.

2. Cut the beetroot into chunks. Put to one side.

3. Wash and rinse the lettuce. Put to one side.

4. Mould the tortillas in brioche moulds and put in the oven at 160°C for 3 to 4 minutes to harden. Put to one side.

5. Make a vinaigrette by mixing the Balsamic vinegar, olive oil, salt and pepper. Put to one side.

6. Put the quinoa, garden peas and beetroot in a small salad bowl. Pour the vinaigrette on top and mix well. Put to one side.

7. Fry the shrimps and scallops at medium heat for 2 minutes (without oil) in a non-stick pan. Remove the shrimps and scallops from the pan. Turn up the heat and deglaze with the citrus vinegar. Leave to reduce until almost dry. Pour the citrus juice vinegar dressing, add the shrimps, the scallops and decrease the heat. Leave to caramelise for around 4 minutes, mixing well, so that the seafood is coated with the citrus sauce. Put to one side.

8. Assemble the salads: Put a little salad in the bottom of the tortillas, sprinkle the quinoa/beetroot/garden peas and put in a few shrimps and scallops. Repeat.