Instructions: Cook the whole tomatoes in a dry skillet over high heat until blackened on all sides. Allow to cool, then discard the seeds and chop coarsely. Combine the wine and bay leaves in a skillet with a cover over moderate heat and bring to a simmer. Add the shrimp and poach covered until they are pink and firm to the touch, 5 to 8 minutes. Add the scallops and poach covered for an additional 2 to 3 minutes, just until the scallops are opaque and firm to the touch.

Remove the shrimp and scallops with a slotted spoon. Combine with the chopped tomatoes and the remaining ingredients in a large serving bowl. Serve warm or at room temperature.

Serves 4 to 6.

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