Scallops Saganaki

Name: Scallops Saganaki
Prep time: 5 min
Cook time: 30 min
Yield: Serves 4

The Greek work “saganaki” refers to a small, two-handled frying pan or 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.

This recipe is adapted from one by FoodBuzz-featured publisher Kevin Lynch of Toronto, Canada, author of the Closet Cooking blog. 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 Saganaki

Prep Time: 5 minutes | Cook Time: 30 minutes | Total Time: 35 minutes

Ingredients

1/2 pound Vital Choice wild Alaskan weathervane scallops (or shrimp/prawns)
2 tablespoons Vital Choice 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 (such as dill and parsley), chopped
1 cup feta, crumbled

Instructions

Heat the oil in a pan and preheat oven to 425 degrees F.
Add the onion and sauté until tender, about 5 to 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 to 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 preheated oven until the sauce is bubbly, about 10 minutes. Do NOT overcook, lest the seafood becomes rubbery and loses flavor.

Serves: Serves 4