This classic Mediterranean dish is spectacularly flavorful and will wow any seafood lover. The fresh sweet tomatoes, however, do not overwhelm the delicate flavors of the scallops and shrimp - always a concern of cooking seafood with tomatoes. A much richer preparation than Cioppino (though similar) it is best served over pasta.
6 ripe tomatoes, tennis-ball sized
12 (or so) grape tomatoes
4-6 oz pancetta, diced
1 Tbsp olive oil
2 cloves garlic, minced
2 Tbsp small fine capers
generous palmful fresh basil leaves, chiffonade (thinly sliced), divided in half
2 Tbsp butter
2 Tbsp olive oil
9 large fresh sea scallops
9 large jumbo shrimp, peeled [shells reserved, optional]
Preheat oven to 400F. Place the scallops and peeled shrimp in-between layers of paper towels to dry very, very well. This will give them a nice brown effect when sautéd.
Bring a medium pot of water (enough to fit all the tomatoes, and water) to a boil. Meanwhile, use a sharp pointed knife to core out the stem sides of the tomatoes. Score the other side with a criss-cross. When the water boils, immerse the tomatoes and cook about 30-60 seconds. Remove tomatoes from heat, drain, and allow the tomatoes to cool on a platter just until you can handle them.
Meanwhile, sauté the pancetta in olive oil for about five minutes, until the pancetta browns just a bit. Add the garlic, capers and half the basil and cook another 2-3 minutes. Set aside.
Peel the tomato skins off and discard. Cut in half at the equator, the stem side being north.
Place the tomato halves in an olive oiled 10-inch baking casserole, cut side up. Arrange the grape tomatoes all around the cut tomatoes.
Season lightly with salt and pepper. Scatter the pancetta-caper mixture about the tomatoes evenly.
Bake the tomatoes about 30 minutes, until they are soft, bubbly and saucy.
If you are serving over pasta, now would be a good time to get the water boiling and to start the pasta.
[Optional - if you have time and inclination: Meanwhile, put shells of shrimp in a small saucepan with a tablespoon of butter and of olive oil. Sauté the shells over medium-high heat for about 5 minutes, stirring very frequently. After they are very fragrant, add about 1/2 cup water (or water and a dash of dry white wine, if you like). Cook for 5 minutes. Drain and discard the shells. Cook down the liquid to about 1/4 cup.
This is cooking! If you cooked the shrimp shells, remove the tomatoes from the oven and pour the shell juice evenly about the tomatoes.]
As all this happens, melt the butter and olive oil in a non-stick skillet and place the dried scallops and shrimp in, at a fairly high temperature. Don’t touch them! Let them sizzle. Cook for about 2 minutes, and flip each one, using tongs. This may be annoying, but well worth it! Allow to cook the other side for about 1-2 minutes more.
Nestle the browned shellfish about the tomatoes and sprinkle on top the remaining basil. Bake for another 5 minutes or so, until you are ready to serve. Serve over pasta if you wish, and pass some crust bread to soak up all the great sauce.
Serves 3-4.
Cook's Note: I have also done this dish with fresh swordfish cut into 2-inch pieces. Works wonderfully.
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