Shrimp and Scallops with Tomatoes, Farfalle and Basil

For my birthday, I was given Mario Batali's cookbook, Italian Grill. I love everything Mario and everything done on the grill, so I spent time reading this cover-to-cover. Love at first sight turned into a need to make every dish in the book - the recipes are just that appealing. I had everything on hand to make Mario's Sea Scallops Alla Caprese. The recipe seems simplistic in its list of ingredients, but I could tell there was genius in his layering of flavors. The preparation seemed light and summery, not exactly a fit for our cold and rainy evening. Since I didn't really want to go outside to the grill anyway, I adapted the recipe for stovetop cooking, and added a bit of pasta and garlic to lend warmth and depth. Here is the result. It's fantastic. I was not looking for a true "pasta dish", but wanted the pasta to be a complementary texture and flavor. I served it with steamed artichokes and aioli on the side, but the dish could stand on its own, perhaps with a crusty bread as an accompaniment.
Yield 4 servings

12 large shrimp, shelled and deveined
Salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil, divided use
3 large cloves garlic, chopped
2 pounds tomatoes (if you can get mixed varieties, they will add beautiful color, but I used all red Campari)
1/2 cup loosely packed, chopped fresh basil leaves
1 medium to large onion, sliced in 1/4 inch slices.
12 sea scallops
1/2 pound farfalle pasta, cooked according to package directions

1 You could serve this right from the pan, so if you have a nice, table-worthy pan, use it for this first step. Season shrimp with salt and pepper. Over medium heat, warm 1/3 of olive oil in large skillet. Add shrimp, and sauté, turning once, for about 4 minutes total. Remove from heat and set aside. Add garlic to oil in pan and sauté for 2 minute, then turn off heat.
2 Cut tomatoes into thick wedges. Place in a bowl and spread the basil leaves over. Set aside.
3 Over medium-high heat, heat a griddle pan (flat side up) or large, heavy frying pan. Season the onion slices on both sides with salt and pepper. Place them on the griddle and cook, unmoved, for 5 minutes, until well charred on the first side (do not use oil for this step). Turn the slices over and cook for 3-5 minutes on the second side, until slightly charred and softened. Separate the onion slices into smaller rings and scatter them over the tomatoes. Drizzle with 1/3 of olive oil over and toss. Leave the heat on the griddle.
4 Dry the surface of the scallops. Season with salt and pepper, then toss them in a bowl with remaining olive oil.
5 Place the scallops on the griddle and cook for 5 minutes or so, without turning, until deep golden. Resist the urge to check them before 5 minutes is up, allowing a wonderful seared edge to form. Flip them over and sear for another minute or so, until just done. Meanwhile, add the shrimp to the griddle to reheat, flipping once.
6 While scallops are cooking, reheat first pan that contains oil and garlic. Add pasta, tossing often to heat though.
7 Top the pasta with the tomato mixture, then place scallops and shrimp on top and serve.

notes Note that the pasta is cooked ahead, since the rest of the dish comes together quite quickly.
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