Makes 4 servings. Difficulty
3 sprigs of thyme 3/4 cup vermouth 1 Tablespoon tomato paste 4 Tablespoons unsalted butter 1 Tablespoon olive oil 1 garlic clove, minced 12 large prawns, deveined & shelled (shells reserved) 12 large scallops Salt and freshly ground black pepper to taste 1 Tablespoon unsalted butter 1 shallot, minced 1 bunch fresh spinach, stemmed and rinsed
Boil vermouth with thyme sprigs and reserved shrimp shells. Reduce mixture by half and strain.
Return mixture to pan and whisk in tomato paste and butter. Season to taste with salt and freshly ground black pepper.
Place a large skillet over medium heat and add olive oil. When hotoil is hot, add garlic and sauté until just tender. Add scallops and sauté for 1 minute, then add shrimp and sauté just until pink and cooked through. Season to taste with salt and freshly ground black pepper. Remove from skillet and set aside.
In a separate skillet, add remaining tablespoon of butter. Add shallots to pan and sauté just until fragrant. Add spinach and cook, stirring often, until wilted. Season to taste with salt and freshly ground black pepper.
To serve, divide spinach equally among dinner plates; lay scallop and shrimp mixture over spinach; top with tomato sauce mixture. Serve immediately.