Roasted Sea Scallops

You must use sea scallops for this dish; even bay scallops are likely to overcook. Other seafood you can use: shucked oysters (especially for the variation) ; monkfish cut crosswise into thick medallions. (If you’re using fish, you might have to cook a little bit more or less, depending on the thickness.)

1 medium tomato, peeled if you have time, cored, and roughly chopped

1 medium onion, chopped

2 tablespoons minced fresh parsley leaves, plus parsley for garnish

1 teaspoon paprika

1 tablespoon extra virgin olive oil, plus more for drizzling

Salt and freshly ground black pepper

About 11/2 pounds sea scallops

1/2 cup bread crumbs, preferably fresh

• Heat the oven to 450 F. Mix the tomato, onion, parsley, paprika, oil, and some salt and pepper together in a baking dish just large enough to hold the scallops in one layer.
• Bake until the juices begin to bubble, about 10 minutes. Nestle the scallops into the tomato mixture, sprinkle the top with bread crumbs if you like, and drizzle with a little more oil. Return to the oven and roast just until the scallops are opaque about halfway through, about 10 minutes, depending on their size. Serve, spooning some of the pan mixture on the side.
  Roasted Scallops with Creamed Spinach.
  • Omit the tomato, onion, parsley, and paprika. In Step 1, put a pound of fresh spinach in the bottom of the dish, sprinkle with salt, pepper, and a pinch of nutmeg, and pour 1 cup cream over all. Cover with foil and bake as directed in Step 2. Remove the foil, give the spinach mixture a good stir, then proceed with the recipe.
• MAKES: 4 servings
• TIME: 30 minutes