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.
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.
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.
- Great substitute for those who are lactose intolerant
- Once opened, transfer the contents to a resealable container and refrigerate. Use within a few days. The high oil content makes coconut quickly turn rancid if not stored under proper conditions.
Ingredients
Directions
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.
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.
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.