Roasted Scallops or Shrimp With Tomato

Ingredients

Seafood Layer

• 1 1/2-2 lbs shrimp or scallops

Tomato Layer

• 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)

Directions

1. 1

   Preheat oven to 500 degrees.

2. 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. 3

   Set the seafood aside in the refrigerator until the tomato layer is prepared and roasted THROUGH step 6.

4. 4

   Seed and chop the fresh plum tomatoes. Mix them together with the rest of the ingredients for the Tomato Layer.

5. 5

   Spread the mixture evenly in a gratin or other shallow baking dish suitable for high heat.

6. 6

   Roast @ 500 degrees for 8-10 minutes, or until bubbly.

7. 7

   Remove the gratin from the oven and layer your seafood on top.

8. 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. 9

   Garnish with minced fresh parsley, and serve very hot with "Sauce Choron" (see my recipe) and angel hair pasta if you like.