Roasted Scallops or Shrimp With Tomato

A lovely recipe for shellfish lovers to have on hand for a small dinner get-together. Great with "Sauce Choron"! If you prep the fresh tomatoes and seafood ahead of time it goes together quickly. I first made this for best friends & it was an instant hit. Good with angel hair pasta. Notes: You want peeled, deveined shrimp, preferably extra-large or large. If scallops, sea or bay scallops. I like to omit the ground cayenne and substitute 2 tsp. ("Flora" brand) Hot Crushed Peppers.

• Ready In: 55 mins
• Serves: 6

Ingredients

• Seafood Layer

• 1 1⁄2-2  lbs shrimp or 1 1⁄2-2  lbs 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. 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.