Capesante e Scampi con Caponata e Bruschetta
Serves 6-8 People
Ingredients:
- 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
Method:
- 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