Scallop Brochettes with Ginger and Cream Cheese

Prepare carrot balls using a large vegetable scoop or melon-baller. Boil carrot balls, broccoli and celery in salted water until 'al dente'.

Prepare brochettes by skewering alternating scallops, ham, celery, carrot balls, broccoli and mushrooms. Keep refrigerated.

Boil ginger and shallots in fish stock and vermouth until reduced to 1/3. Remove from heat, strain, then blend in Canadian Baker's cheese. Check seasoning and keep warm in a double boiler (sauce must not come to boil).

Pour a little oil on brochettes and season them with salt and pepper. Place in 350 °F (180 °C) oven and roast for 10 minutes (you can also cook them in a frying pan or on a BBQ). Be very careful not to overcook.

Wash spinach and remove stems. Cook in a non-stick frying pan for 1 minute (they must become tender but not disintegrate).

Arrange spinach leaves on each plate. Place brochettes on spinach and carefully pour sauce around them. Garnish with blanched carrot shavings.

Jean Soulard, Executive Chef, Le Château Frontenac

*You can also try this recipe with Canadian Cream cheese.