We adapted today's recipe from one by FoodBuzz-featured publisher Kevin Lynch of Toronto, Canada, author of the Closet Cooking
The Greek work “saganaki” refers to a small, two-handled frying pan ... and any dish baked in one ...often an appetizer of cheese.
Instead of a real saganaki (pronounced sah-ghah-nah-kee) pan, you could use a small paella pan, small cast iron skillet, or oval au gratin dish.
As Kevin says, “This recipe is pretty easy; you start by making a simple tomato sauce on the stove top, mix in the feta and scallops and transfer to a baking dish to finish cooking in the oven. Serve it with some crusty bread to make sure that none of the tasty sauce goes to waste.”
Scallops (or Shrimp/Prawns) Saganaki
Adapted, reprinted by permission.
Makes 4 servings
2 tablespoons organic extra virgin olive oil
1 small onion (diced)
2 cloves garlic (chopped)
1/2 teaspoon red pepper flakes or paprika (optional)
2 medium tomatoes (diced)
1/2 teaspoon oregano
Salt and pepper to taste
1-1/2 handfuls fresh herbs (chopped, I used dill and parsley)
1 cup feta (crumbled)
- Heat the oil in a pan.
- Add the onion and sauté until tender, about 5-7 minutes.
- Add the garlic and red pepper flakes and sauté until fragrant, about a minute.
- Add the tomato, oregano, salt and pepper and simmer until the sauce thickens, about 5-10 minutes.
- Remove from heat and mix in the fresh herbs, sea scallops (or shrimp/prawns) and feta.
- Transfer to a baking dish and bake in a preheated 425F oven until the sauce is bubbly, about 10 minutes. Do NOT overcook, lest the seafood becomes rubbery and loses flavor.
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