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DIRECTIONS

To make the tomato-basil juice, line a fine-mesh sieve with a paper towel and place over a bowl. Pour in the tomato juice and let it drip through; this will take about an hour, Add the basil and refrigerate until cold.
To make the puddings, preheat the oven to 350° F. Heat the oil in a medium nonstick skillet over medium-high heat. Add the shallots and sauté for 30 seconds. Add the spinach and sauté until wilted. Let cool.
Puree the scallops in a food processor. Add the eggs, crème fraîche, salt, and pepper. Puree just until smooth. Take out half the mixture and set aside in a bowl. Add the spinach and the basil to the food processor and puree.
Grease eight 6-ounce ramekins. Place 3 shrimp halves in each ramekin, cut side up. Divide the white scallop mixture evenly among the ramekins, smoothing the top of each. Top with the green scallop mixture and smooth the top.
Place the ramekins in a large roasting pan and pour in enough hot water to come halfway up the sides of the ramekins. Bake until the puddings are firm, about 20 minutes.
To make the spinach, heat the oil in a large nonstick skillet over medium-high heat, Add the garlic and sauté a few seconds. Add the spinach and sauté until wilted. Season with the lemon juice and salt and pepper.
To serve, place a mound of spinach in the center of 8 shallow bowls. Invert the puddings over the spinach. Spoon the cold tomato-basil juice around the spinach and serve immediately.