Consider cooking these, or serving them, in large scallop shells, but they are equally delicious in a gratin dish.
Preheat the oven to 500┬░F. Combine:
2 cups chopped seeded peeled fresh tomatoes
1/2 cup minced onions
2 tablespoons extra-virgin olive oil
1 teaspoon paprika
1/4 teaspoon ground red pepper, or to taste
Salt and ground black pepper to taste
Place in a gratin or other shallow baking dish. Roast until bubbly, about 8 minutes. Top the tomato mixture with:
1 1/2 to 2 pounds sea scallops or bay scallops or large or extra-large shrimp, peeled, deveined if desired, lightly rinsed and dried
Roast until the scallops are opaque on the outside but still translucent in their centers or the shrimp are pink and firm, 5 to 10 minutes. Serve very hot, garnished with:
