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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Scallop Saganaki

[heart_this] · Apr 15, 2010 · 22 Comments

Scallop Saganaki

I have been enjoying the baked tomato, feta and fresh herb flavour combination a lot lately and it was still stuck in my head. I was introduced to this flavour combo in the form of shrimp saganaki and since I first tried it I have been experimenting with different versions and there was one more that I wanted to try, a scallop saganaki. Shrimp may be my favorite seafood but scallops are not too far down and I was salivating at the thought of baking some up in that tomato and feta sauce. 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. The scallop saganaki turned out really well! There was one small snag in that the scallops released a bit of water into the sauce while they cooked but it was just as tasty in the end. Since this dish is more of an appetizer you will probably want to use the smaller bite sized scallops as they would be easier to eat in appetizer fashion. I served the scallop saganaki with some crusty bread to make sure that none of that tasty sauce went to waste.

Scallop Saganaki

Scallop Saganaki

Cook Time: 30 minutes Total Time: 30 minutes Servings: 2
ingredients
  • 1 tablespoon olive oil
  • 1/2 small onion (diced)
  • 1 clove garlic (chopped)
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 medium tomato (diced)
  • 1/4 teaspoon oregano
  • salt and pepper to taste
  • 1 handful fresh herbs (chopped, I used dill and parsley)
  • 1/4 pound scallops
  • 1/2 cup feta (crumbled)
directions
  1. Heat the oil in a pan.
  2. Add the onion and saute until tender, about 5-7 minutes.
  3. Add the garlic and red pepper flakes and saute until fragrant, about a minute.
  4. Add the tomato, oregano, salt and pepper and simmer until the sauce thickens, about 5-10 minutes.
  5. Remove from heat and mix in the fresh herbs, scallops and feta.
  6. Transfer to a baking dish and bake in a preheated 425F/220C oven until the sauce is bubbly, about 10 minutes.
Similar Recipes:
Garides Saganaki (Shrimp Saganaki)
Tomato and Feta Baked Eggs
Bouyiourdi
Garides Tourkolimano (Greek Shrimp)
Shrimp and Feta Soup (aka Shrimp Saganaki Soup)

Appetizer, Food, Gluten-free, Greek, Low-carb, Recipe, Seafood

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Reader Interactions

Comments

  1. Sonya says

    April 16, 2010 at 12:38 am

    This looks great. I'm thinking with a nice green salad this would make a perfect light dinner.

    Reply
  2. Michelle J says

    April 16, 2010 at 1:24 am

    Oh, YUM! 🙂

    In the Greek restaurant where I used to work, Saganaki was actually a delicious flaming cheese dish. Weird…

    Reply
  3. Bridgett says

    April 16, 2010 at 2:02 am

    That is a gorgeous scallop dish. I am going to make this for my husband this weekend.

    Reply
  4. Cakebrain says

    April 16, 2010 at 2:11 am

    this has got to be good! I love shrimp saganaki so scallop has to be super delicious too!

    Reply
  5. Kat says

    April 16, 2010 at 3:34 am

    I love scallops AND shrimp! Decisions, decisions. Oh well, I guess I'll just have to make both the shrimp and scallop saganaki. 🙂

    Reply
  6. Belinda @zomppa says

    April 16, 2010 at 3:38 am

    LOOVEEEEEEEEEEEEEEEE scallops. They look so plump!

    Reply
  7. Jane says

    April 16, 2010 at 3:54 am

    I never quite know what to do with scallops except broil them … this looks like a great way to make them into a celebratory dish!

    Reply
  8. Rosa's Yummy Yums says

    April 16, 2010 at 6:50 am

    That version looks awesome! Delicious, light and so refined.

    Cheers,

    Rosa

    Reply
  9. Ana Powell says

    April 16, 2010 at 8:46 am

    Yummy and very refined scallop dish.
    Delicious recipe x

    Reply
  10. Kevin says

    April 16, 2010 at 10:42 am

    Michelle J: Saganaki is actually the name of the dish that both dishes are made in. The flaming cheese saganaki is also really good!

    Reply
  11. Ioana says

    April 16, 2010 at 1:41 pm

    This looks absolutely delicious! I can't wait to try it!

    Reply
  12. Dani says

    April 16, 2010 at 3:49 pm

    I posted a link to your blog on the sidebar of my blog http://positivelyblissful.blogspot.com

    If you mind, let me know and I'll remove the link. If you don't mind…well…good!! 🙂

    Reply
  13. Rambling Tart says

    April 16, 2010 at 8:10 pm

    Fantastic, Kevin! Sopping up that gorgeous sauce with that crusty bread is just heavenly!

    Reply
  14. Anonymous says

    April 16, 2010 at 9:18 pm

    Love it Kevin!! I have 4 pounds of scallops in my deep freeze – this is perfect!!

    Reply
  15. Raised garden beds says

    April 20, 2010 at 6:53 am

    Is this a Japanese dish? I love Japanese dish so much. Thank you for sharing this mouth-watering recipe.

    Reply
  16. Kevin says

    April 21, 2010 at 10:56 am

    Raised garden beds: This is a Greek inspired dish where saganaki is the name of the pan used to make the dish.

    Reply
  17. Peter M says

    April 22, 2010 at 1:24 pm

    WOW Kevin…where did you ever get the inspiration to use scallops in a Saganaki dish? 😉

    Reply
  18. Jessica @ The Cooking Chick says

    April 23, 2010 at 4:23 am

    I just recently made this dish and I loved the flavors and simple ingredients. I used a medium sized tomato, but I did not find mine as "saucy" as yours… what did I miss?

    I added kalamata olives, and the briny taste fit right in with the flavors of this dish.

    Reply
  19. Kevin says

    April 24, 2010 at 11:17 am

    Jessica @ The Cooking Chick: When using fresh tomatoes in a sauce like this you want to cook them in the pan until they get really soft; soft enough that when you push on them with a spoon that they easily give. At this point they have released a lot of moisture and you want to simmer it a bit more until it thickens up a bit making it saucy.

    You could also use a cup of tinned tomatoes which start off closer to the state that you are looking for and just simmer them a bit to thicken up the juices that came with them.

    Reply
  20. Catering Equipment says

    April 25, 2010 at 1:13 am

    I tried your receipe with a little variation of adding some freshly chopped chillis to it (sorry!) and it was divine. Try this receipe with some toasted turkish bread and you will love it.

    Reply
  21. Greene Treats says

    May 12, 2012 at 6:50 pm

    You are such a brilliant cook! Are you sure you aren't a classical trained culinary student?? maybe in a past life…
    I have a question for you, what is the brand of the bread that you feature in many of your posts? It looks like some amazing crusty, soft sourdough… Cheers,

    Reply
  22. Kevin says

    May 17, 2012 at 10:41 am

    Greene Treats: The bread in this photo is a ciabatta made by a local grocery store called Metro.

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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