1 Tbsp olive oil
5 celery stalks coarsly (chopped)
1 bunch green onion (chopped)
1 large Shallot (chopped)
2 pints cherry tomatoes (halved)
5 oz sliced black olives (drained)
1 sm can tomato paste
2 cloves minced garlic
2 tsp capers (optional)
1 tbsp basil
1 tsp beau monde
1/2 - 1 tsp salt and pepper (to taste)
12 oz scallops (raw)
12 oz shrimp (cooked, deveined and shelled)
On a baking sheet, place halved tomatoes and place under broiler for
approx 10 minutes to roast, check on them regularly.
Meanwhile in a large saucepan, heat oil under med heat. Add celery,
green and shallots. Cook for about 5 minutes but don't allow
vegetables to soften. Add salt, pepper, beau monde, basil, black
olives, garlic and capers. When tomatoes are roasted but not black,
chop them in a food processor until course. Add tomatoes to onion
mixture. Bring to a boil, add tomato paste, then bring back to
Add scallops and allow to simmer again while they are cooking. Add
shrimp and allow to return to simmer. Serve over pasta of your
topped with parmesan cheese.
Tips- You can vary this by adding artichoke hearts, spinach, italian
sausage, alternative seafood, or vegetables of your choice. All
vegatables should be chunky and as crunchy as possible.
Super tasty meal with low calories!