Roasted Sea Scallops and Rock Shrimp

Evil

I dropped by Citerella's after work today to pick up some ingredients for a batch of pasta sauce that I'll make tomorrow. It also happens that the the sea scallops looked great today, so I picked up some of that as well. Here's an improvised recipe that actually turned out quite decent!

ROASTED SEA SCALLOPS AND ROCK SHRIMP


* 1/2 pound (large) sea scallops
* 1/2 pound rock shrimp
* 3 plum tomatoes (canned), crushed
* 1 small onion, minced
* 1 clove garlic, minced
* 2 tbs fresh flat leaf parsley, minced
* 1 tbs olive oil
* 1 tsp paprika
* 1 splash of dry riesling -- you know, if you were drinking the previous night
* Salt and pepper to taste


Preheat oven to 400 degrees.

Mix all ingredients, except for scallops and rock shrimp, in a small baking dish. Bake in oven for about 10 minutes, until the liquid is bubbling.

Then add mix in the scallops. Bake for another 5 minutes.

Then add mix in the rock shrimp. Bake for another 5 minutes.

Remove from oven and allow to cool for a few minutes. Serve with warmed baguette and the same reisling that you didn't finish from the previous night. It's not too shabby!

(p.s. - I'm usually not at all picky with ingredients or proportions, but in this case, I'd highly recommend going for the rock shrimp, as opposed to regular shrimp. The rock shimp is much sweeter than regular shrimp. It also smaller and has a more interesting texture... goes quite well with the scallops.)