Roasted Scallops Or Shrimp With Tomato

Total Time: 55 mins Preparation Time: 35 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 1/2-2 lbs shrimp or 1 1/2-2 lbs scallops
• 2 cups plum tomatoes (fresh, seeded and chopped)
• 1 1/2 tablespoons sun-dried tomatoes packed in oil (julienned)
• 1/2 cup onion, minced
• 1 teaspoon garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon sea salt (optional)
• 1/8 teaspoon black pepper (scant)
• 3 tablespoons fresh parsley (minced)

Recipe

• 1 preheat oven to 500 degrees.
• 2 have your shrimp (large or x-large, peeled & deveined) or scallops (either sea scallops or bay scallops) drained and patted dry. you can also use frozen shrimp, thawed.
• 3 set the seafood aside in the refrigerator until the tomato layer is prepared and roasted through step 6.
• 4 seed and chop the fresh plum tomatoes. mix them together with the rest of the ingredients for the tomato layer.
• 5 spread the mixture evenly in a gratin or other shallow baking dish suitable for high heat.
• 6 roast @ 500 degrees for 8-10 minutes, or until bubbly.
• 7 remove the gratin from the oven and layer your seafood on top.
• 8 return to the oven and continue roasting until the shrimp are pink, or the scallps are opaque on the outside but still translucent in their centers; about 5-10 minutes.
• 9 garnish with minced fresh parsley, and serve very hot with "sauce choron" (see my recipe) and angel hair pasta if you like.