Tomato and Pepper Gratin of Shrimp and Scallops (p. 390)

Scallops are one of my favorite seafoods, but I don't really ever make them at home -- I guess I'm just nervous about not cooking them fully. And to compensate for that, I over cook them, which is what I did with this recipe. Ooops.

Both the shrimp and the scallops are dusted with flour and briefly fried in olive oil until they're browned on each side.

Place the seafood in a single layer in a gratin dish and top with a sauce made of onion, garlic, sweet peppers, and tomatoes. The spices in the sauce are minimal -- just some paprika and black pepper. 

Top the whole dish with dry bread crumbs and put under the broiler for about five minutes, then serve immediately.

So, the scallops were definitely on the rubbery side, which I guess is from over-cooking. The shrimp was lovely though, and the tomato sauce went nicely with them. It's a pretty quick and easy dish for a weekday night.

scallops -- $12.59

shrimp -- $7.27

tomatoes -- $1.97

yellow onion -- $1.37

Total Cost of Tomato and Pepper Gratin of Shrimp and Scallops: $23.20

($7.73 per serving)