Ingredients
¾ cup white wine
3 tbsp olive oil, plus extra to finish
2 cloves garlic, thinly sliced
1 lb ripe tomatoes, diced
½ tsp honey
1 tbsp fresh oregano, chopped
½ lemon (zest)
8 oz scallops
8 oz large shrimp, peeled and deveined
2 oz feta, crumbled
1 scallion, thinly sliced
4 tbsp fresh parsley, chopped
salt, pepper to taste
Directions
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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Ingredients
¾ cup white wine
3 tbsp olive oil, plus extra to finish
2 cloves garlic, thinly sliced
1 lb ripe tomatoes, diced
½ tsp honey
1 tbsp fresh oregano, chopped
½ lemon (zest)
8 oz scallops
8 oz large shrimp, peeled and deveined
2 oz feta, crumbled
1 scallion, thinly sliced
4 tbsp fresh parsley, chopped
salt, pepper to taste