Wood-Roasted Shrimp and Scallops with Polenta and Onion Confit

1. Toss tomatoes with half the olive oil and broil or grill until skin pops and there is some black on skin. Allow to cool; process through seive.

2. In a bowl, mix polenta with tomato liquid to taste (and color). Add scallions and 1⁄4 cup butter.
Mix well and season to taste.

3. In a skillet, heat remaining olive oil and butter, as needed. Sauté onions until caramelized, about 45 min. Add olives and thyme and sauté 3 min. more. Season to taste.

4. Thread rosemary sprigs with shrimp and scallops (4 on each). Lightly brush with olive oil and season with salt and pepper. Grill or broil 2-3 min. on each side.

5. Place 1⁄2 cup polenta on a plate and top with one skewer each of shrimp and scallops. Serve onion confit as a condiment. Garnish with scallions and olives.