Farm to Fork: Shrimp & Scallop Bake addthis
Farm to Fork: Shrimp & Scallop
Shrimp is the most popular type of seafood in America. Sharon Profis says that while shrimp itself is delicious, it’s even more delicious when combined in a Shrimp/Scallop/Feta Cheese Baked dish. Sharon shows you how to “spice up” the baked dish and create a unique dinner recipe.

Shrimp & Scallop Bake

¾ cup white wine
3 tbsp olive oil, plus extra to finish
2 cloves garlic, thinly sliced
1 pound ripe tomatoes, diced
½ teaspoon honey
1 tablespoon fresh oregano, chopped
salt, pepper to taste
zest of ½ lemon
8 ounces scallops
8 ounces large shrimp, peeled and deveined
2 ounces feta, crumbled
1 scallion, thinly sliced
4 tbsp fresh parsley, chopped

1. Preheat oven to 450°. Heat a large saucepan (preferably oven-safe) over medium heat. Add garlic and saute until golden brown. Add wine and reduce.

2. Add tomatoes, oregano, lemon zest, and honey. Season with salt and pepper. Allow to simmer for about 20 minutes, or until tomatoes break down and mixture thickens.

3. Add scallops and shrimp to pan, and mix gently. Cook for 1-2 minutes. Remove from heat, top with feta, parsley, and scallions, and transfer to oven. Bake for 5 additional minutes. Finish with a squeeze of lemon juice and drizzle olive oil. Serve immediately with crusty bread.

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