Shrimp and scallops on tomato sauce

Ingredients for 4 servings:

• 8 large shrimp
• 8 large scallops
• 2 small onions
• 2 garlic cloves
• 2 tsp honey
• 1 can tomatoes, chopped, approx. 400 g
• 4 cherry tomatoes
• 1 bay leaf
• 1 tsp thyme, dried or two sprigs fresh
• Flour
• ½ tsp paprika powder, sweet or hot, to taste
• 80 ml medium sherry or white port wine
• 1 orange(s), the juice
• 1 tsp dried oregano or two fresh sprigs
• Butter for frying
• Olive oil for frying
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

For the sauce, heat olive oil and a knob of butter in a saucepan. Finely chop the onion and garlic and sauté. Add the canned tomatoes and simmer for about 10 minutes. Add the honey, thyme, and bay leaf, then season to taste. If you like, you can also add a chili pepper. Remove from the heat and remove the bay leaf. Halve the cherry tomatoes and add them to the sauce. Let rest. Drain the shrimp and mussels well and pat dry. Coat them in flour. Mix the paprika with the sherry or white port. Heat the butter and a little olive oil in a pan. Season with salt and pepper. Add the floured shrimp and mussels to the hot pan and fry briefly (max. 5 minutes) over medium heat, turning once after 2 minutes and deglaze with the sherry and paprika mixture. Remove the pan from the heat and let rest for about 1 minute. Squeeze the juice of half an orange over the shrimp and mussels and sprinkle with oregano. To serve, add a small ladleful of sauce to the plate and arrange the shrimp and mussels on top. Garnish with a few peeled orange segments.