Recipe: Shrimp and scallops with tomato and feta
You can add a cup of clams, which we omitted from the original recipe. Instead of using 3/4 cup of white wine, we used sparking cider here...
The Washington Post
You can add a cup of clams, which we omitted from the original recipe. Instead of using 3/4 cup of white wine, we used sparking cider here instead.
Serve with rice, couscous or bread.
2 generous servings
Leaves from 6 to 8 stems oregano
3 cloves garlic
3 tablespoons olive oil, plus more as needed
3 ½ cups canned, no-salt-added, fire-roasted diced tomatoes, plus any collected juices
1/2 cup bottled clam juice
3/4 cup sparkling apple cider (may substitute white wine)
1 teaspoon sugar, preferably superfine
Freshly ground black pepper
8 ounces peeled and deveined raw shrimp (26-30 count)
8 ounces large, dry-packed scallops
3-ounce block feta cheese
Cut the white and light-green parts of the scallions on the diagonal into thin slices. Mince the oregano to yield 2 tablespoons. Thinly slice the garlic. Use a vegetable peeler or knife to cut three wide strips of lemon peel (without pith).
Heat the oil in a large nonstick skillet over medium-high heat. Once the oil is shimmering, add the garlic and cook for a minute, stirring to keep the garlic from burning. Add the tomatoes, clam juice, cider, sugar, oregano and strips of lemon zest. Season lightly with salt and pepper.
Cook for about 20 minutes, stirring once or twice; the mixture should thicken. Taste, and adjust the seasoning as needed. Discard the lemon zest.
Preheat the oven to 475 degrees. Have a baking dish at hand that's large enough to hold the skillet mixture.
Add the shrimp and scallops to the skillet; stir and cook for a minute or two, then transfer the mixture to the baking dish. Break off chunks of the feta and sink them into the liquid of the mixture. Scatter the scallions on top. Roast for three to five minutes or until the seafood is just cooked through.
Cut the lemon in half and squeeze juice (to taste) over the top of the dish. Divide between individual wide, shallow bowls. Drizzle each portion with a little oil. Serve right away.
Nutrition per serving: 710 calories, 53 g protein, 45 g carbohydrates, 32 g fat, 10 g saturated fat, 250 mg cholesterol, 1,400 mg sodium, 6 g dietary fiber, 27 g sugar
Adapted from "Jerusalem: A Cookbook," by Yotam Ottolenghi and Sami Tamimi