Description
Serve this dish with crusty bread or crostinis.
Ingredients
Scale
- 3 tbsp olive oil
- 4 cloves garlic, sliced
- 1/2 tsp red pepper flakes
- 1 28 oz can whole tomatoes
- 1/2 cup white wine
- 2 tbsp chopped fresh oregano
- 1 large lemon, preferably organic
- 1/2 lb large shrimp, peeled and deveined*
- 1/2 lb large scallops, cut in half
- 1/2 cup kalamata olives, pitted and chopped
- 4 oz feta cheese, crumbled
- 3 green onions
Instructions
- Preheat oven to 475F
- Heat olive oil in a large oven-proof skillet. Add the garlic and cook over medium heat until golden – 1 or 2 minutes.
- Crush the tomatoes by hand and add them to the pan with their juices. Add wine and oregano. Zest the lemon and add to the tomato mixture. Simmer gently for 20 to 25 minutes. Taste and season with salt and pepper as needed.
- Stir in the prawns and scallops. Cook for 2 minutes. Scatter the feta chunks over the mixture and then sprinkle with green onions.
- Transfer dish to oven and bake for 5 minutes, until cheese is melty and golden.
- Squeeze half the lemon over the dish and drizzle with olive oil.
- Serve with crusty bread or couscous.
Keywords: shrimp, scallops, seafood, feta