1 1/2 tbsps sun-dried tomatoes packed in oil (julienned) .
2 c plum tomatoes (fresh, seeded & sliced) .
1/4 tsp sea salt (optional) .
3 tbsps fresh parsley (minced) .
Seafood Layer .
1/2 c onions, minced .
Tomato Layer .
1/4 tsp cayenne pepper .
1 tsp paprika .
2 tbsps olive oil .
1 1/2-2 lbs shrimp or scallops .
1/8 tsp black pepper (scant)
Directions
Step #1 Preheat oven to 500 degrees.
Step #2 Have your shrimp (large or X-large, peeled & deveined) or scallops (either sea scallops or bay scallops) drained & patted dry.
Step #3 You can also use frozen shrimp, thawed.
Step #4 Set the seafood aside in the refrigerator until the tomato layer is prepared & roasted THROUGH step 6.
Step #5 Seed & chop the fresh plum tomatoes.
Step #6 Mix them together with the rest of the ingredients for the Tomato Layer.
Step #7 Spread the mixture evenly in a gratin or other shallow baking dish suitable for high heat.
Step #8 Roast @ 500 degrees for 8-10 mins, or until bubbly.
Step #9 Remove the gratin from the oven & layer your seafood on top.
Step #10 Return to the oven & continue roasting until the shrimp are pink, or the scallps are opaque on the outside but still translucent in their centers; about 5-10 mins.
Step #11 Garnish with minced fresh parsley, & serve very hot with "Sauce Choron" (see my recipe) & angel hair pasta if you like.
Enjoy the Roasted Scallops or Shrimp With Tomato recipe