Tomato and Pepper Gratin of Shrimp and Scallops

This recipe is adapted from The New Mediterranean Diet Cookbook.  I added a seeded and diced roma tomato to the ingredient list.  If you want to omit the tomato, feel free to do so.  

We agreed this meal is elegant enough for a dinner party with friends, but rustic enough to serve family style at the table and let use some crusty bread to soak up every bit of the delicious juices.  

I served this with a broccoli slaw and we made ourselves push away from the table!

If you wanted to add some firm-textured fish such as swordfish, that would be great or you could substitute the fish for either the shrimp or the scallops.

Make sure you pat dry the scallops and shrimp.  This will help them to brown better in the skillet.  

6 T. extra virgin olive oil, divided

1 cup finely chopped yellow onion

1 garlic clove, finely chopped

1 sweet red pepper. slivered

1 t. mild Spanish paprika

sea salt and freshly ground black pepper

1 pound sea scallops

1 pound medium shrimp, peeled

1/4 cup self-rising flour

1/4 cup dry white wine

2 T. chopped flat leaf parsley

1 T. panko bread crumbs

Combine 2 tablespoons of the oil with the onion and garlic and set over medium heat.  As the vegetables start to sizzle and soften, lower the heat and add the pepper slivers.  Stir to mix well and let cook until the pepper slivers are soft, then stir in the paprika, and salt and pepper to taste.  Let cook about 4 - 5 minutes longer.  If the vegeables start to stick to the pan, add a small amount of water or white wine to loosen them.  When the vegetables are done, set aside.  This step may be done well ahead.

When you're ready to prepare the seafood, run it under running water if necessary, then dry thoroughly with paper towels.  Set a skillet over medium heat and add 2 tablespoons of the olive oil. Spread the flour in a shallow plate and dip each scallop in, shaking off any excess.  Add the scallops to the hot oil and fry briefly, browning on each side, about 1 1/2 to 2 mintues to a side.  Set the browned scallops aside but keep warm.

Follow the same procedure with the shrim[, adding another tablespoon of oil if necessary.

While you're cooking the scallops and shrimp, preheat the roiler.

When the shrimp are done, add the white wine to the skillet and cook, stirring up all the brown bits and reducing the wine slightly to burn off the alcohol.  Stir in the tomato-pepper topping into the wine and mix well, then remove fromt he heat.

In an oval gratin dish, arrange the shrimp and scallops in a singe layer.  Top with the tomato-pepper mixture. Sprinkle with parsley and panko bread crumbs then top with a thin thread of the remaining oil.

Set in the preheated broiler and broil for about 3 - 5 mintues or until the top is lightly browned and sizzling. 

Remove and serve immediately.