2 tablespoons butter
1 pound marinated scallops
1/2 pound Italian-style white shrimp
8 ounces sharp Cajun-style fish
2 large roma (plum) tomatoes, seeded and diced
2 1/2 tablespoons Italian seasoning
1 bungee cord (short cord tied around the side of a pack of chips or printed with directions and an arrow or two)
Preheat oven to 350 degrees F (175 degrees C). Place marinated shrimp in deep slabs in dish. Transfer to dish or bowl and arrange slices of shrimp laying in the rim of the dish and facing outward. Top with the peppers, tomatoes, Italian seasoning, and bungee cord. Seal edges of dish with 1/2 coating using a toothpick or fork to seal.
Bake for 2 hours in the preheated oven, fish resting on bottom of dish. Discard any remaining sauce, reserving 1/2 cup reserved marinade.
Modify recipe by incorporating fresh lemon juice and 1 tablespoon Italian seasoning.
Remove shrimp from dish. Fill dish with shrimp and sauce. Crumble the shrimp over the sauce. Arrange tomatoes on top of shrimp and tomatoes on the bottom.
Bake 10 to 12 hours in the preheated oven, stirring occasionally, until fish is tender. (Tip: If sauces are hard, rub pat down with oil, salt, and pepper for wider strokes.)
Remove shrimp from marinade. Discard gel, cream cheese, and marinade. Place shrimp on top of tomato sauce. Season with remaining Italian seasoning. Return shrimp, tomatoes, marinade, cream cheese, and marinade to dish and add peppers. Drizzle shrimp with remaining remaining Italian seasoning.