Tomato and Pepper Gratin of Shrimp and Scallops French recipe Lasagne- LateChef.com
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French Recipe

Appetizer

4 to 6
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Short Description

HIS TASTY COMBINATION was inspired by a recipe from a Basque chef friend, Teresa Barrenechea, who does something similar with plump sea scallops. Scallops, like the Basques themselves, are from the Atlantic coasts of Spain and France, not the Mediterranean, but this is clearly a Mediterranean-derived recipe. I mix shrimp and scallops together but you could also make this with some cubes of firm-textured fish, such as swordfish or monkfish. If you buy scallops, be sure they have not been treated with STP (sodium tripolyphosphate). The ones you want will be marketed as "dry scallops." STP is an allegedly safe additive that keeps scallops and other seafood white and plump. It leaches out when the seafood is cooked and makes a nasty contribution to any sauce, plus you will be unable to brown the seafood properly. Instead of pimenton, you could use piment d'Espelette, Aleppo pepper, or any other kind of ground red chili pepper that is not wickedly hot. Do not use Spanish pimenton de la Vera, as its smoky flavor is unpleasant in this dish. The seafood may be fried ahead of time and kept warm, and the topping may also be made ahead, leaving just a quick pass under a preheated broiler before presenting the gratin at the table-and the look of the dish is almost as gratifying as the taste.


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