Scallops and Shrimp with Sicilian-style Vegetables and Basil Bruschetta

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Capesante e Scampi con Caponata e Bruschetta

  Serves 6-8 People


  • 1 lb 16/20 Digby Scallops
  • 1 lb 16/20 Shrimp
  • 1 lb small Eggplants
  • 1 lb Zucchini
  • 1 lb ripe Tomatoes
  • 1/2 lb Yellow Peppers
  • 1/4 lb Goat Cheese
  • 1 large Onion
  • 2 cloves Garlic, minced
  • 1/2 cup dry Italian White Wine
  • 1 oz Extra Virgin Olive Oil
  • Salt and Pepper, to taste
  • Fresh Basil, a few leaves


  • Begin by dicing the eggplant, zucchini, liberally sprinking with salt, and leaving in a colander for an hour to draw out bitter juices
  • Seed the peppers and cut into strips
  • Peel, chop, and seed the tomatoes
  • Rise the salt off of the diced eggplants and zucchini and pat to dry
  • Wash the scallops and shrimp and marinate in a little wine
  • Strain the seafood after 1 hour and dry a little, reserving the marinade
  • Saute the seafood to a nice golden color and season to taste with salt and pepper; remove and place in a roasting pan
  • Saute the eggplant, zucchini, peppers, onion and garlic until golden
  • Add the remaining wine and allow to evaporate
  • Add the tomatoes and cook for 20 minutes
  • Place all ingredients with the seafood in a roasting pan and place in a preheated 350°F oven
  • Heat through for 10 minutes and adjust flavours, if necessary, with salt and pepper
  • Serve with bruschetta, shredded basil and extra virgin olive oil