Roasted Scallops Or Shrimp With Tomato Recipes

CREAMY PAN-ROASTED SCALLOPS WITH FRESH TOMATOES

Steps:

• Heat a large skillet over medium-high and add the butter, letting it melt. Add shallots, celery seeds and a pinch each salt and pepper, and cook until the shallots are tender and opaque, about 3 to 5 minutes. Stir in tomatoes. Bring to a simmer, stirring occasionally, and cook until jammy, 9 to 13 minutes.
• Increase heat to medium-high and stir in vermouth. Cook until about a third of the liquid evaporates, about 5 minutes. Add Worcestershire and cream, and simmer, reducing heat if needed and stirring occasionally, until sauce thickens enough to coat a spoon, 5 to 7 minutes.
• Season scallops with salt and pepper, and add to the pan. Cook, uncovered, until scallops are just cooked through and opaque, 3 to 6 minutes, depending on the size of the scallops. Stir in chives and celery leaves. Serve immediately, garnished with more chives and celery leaves.

ROASTED SEA SCALLOPS

Steps:

• In an ungreased 3-qt. baking dish, combine the first seven ingredients. Bake, uncovered, at 400° for 10 minutes or until bubbly., Stir in scallops. Bake 15 minutes longer or until scallops are firm and opaque. Serve with rice if desired.

ROASTED SCALLOPS OR SHRIMP WITH TOMATO

Steps:

• Preheat oven to 500 degrees.
• 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.
• Set the seafood aside in the refrigerator until the tomato layer is prepared and roasted THROUGH step 6.
• Seed and chop the fresh plum tomatoes. Mix them together with the rest of the ingredients for the Tomato Layer.
• Spread the mixture evenly in a gratin or other shallow baking dish suitable for high heat.
• Roast @ 500 degrees for 8-10 minutes, or until bubbly.
• Remove the gratin from the oven and layer your seafood on top.
• 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.
• Garnish with minced fresh parsley, and serve very hot with "Sauce Choron" (see my recipe) and angel hair pasta if you like.