Tomato Vinaigrette

Ingredients:

2 ripe tomatoes, diced
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
1 clove garlic, minced
1 teaspoon Dijon mustard
Salt and pepper to taste
Fresh basil and parsley to taste

Method

Prepare the tomatoes peel and deseed and dice the flesh
In a mixing bowl, combine the diced tomatoes reserving some for the finished vinaigrette, red wine vinegar, and chopped garlic with the dijon mustard.
In a blender puree the mixture until it’s smooth and well combined.
While blending, gradually drizzle in the extra-virgin olive oil until the vinaigrette emulsifies and thickens.
Season the vinaigrette with salt and pepper to taste. Add freshly chopped basil and parsley

Pasta

Ingredients:

250g 00 flour
4 large eggs
250g fine semolina
A pinch of salt
Splash olive oil

Method

In a blender add the flour and semolina, eggs and oil and pulse blend careful not to over work at this stage until it forms a dough and take out of the blender.
Knead for about 10 minutes until the dough is smooth and elastic. Rest in the fridge for an hour
Using a pasta machine roll out as thin as the machine will allow and using round cutters cut out circles of pasta I would allow 3 per portion.
Take some scallop mousseline place in the middle of each circle and shape into tortellini’s and cook in boiling salted water

Scallop Mousseline

Ingredients:

250g raw salmon, scallop roe
1 small shallot, finely chopped
25g butter
1 clove garlic, minced
2 tablespoons dry white wine
250ml double cream
Salt and pepper to taste
1 egg white
Lemon juice plus grated peel
Chopped chervil and tarragon to taste

Method:

In a pan melt the butter and add the chopped shallot and garlic, and sauté until soft
Pour in the white wine and let it simmer for another 2-3 minutes until it reduces slightly.
In a food processor  add the scallop roe and salmon and blend until smooth then add the egg white, blend more, then add  the heavy cream a bit at a time then season with salt and pepper,  the mixture should be  smooth and creamy lastly add the shallot mixture
Taste the mousse by poaching a quenelle in simmering water, if the mousse is too stiff add more cream. Then refrigerate

To Assemble:

Wilt the Spinach in a little butter, pan-fry the Scallops & King Prawns until golden brown and simmer the Tortellini in water for 3-4mins. Drain & season, warm the Tomato Vinaigrette and Garnish with Red Vein Sorrel.