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.
- 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)
- Heat the oil in a pan.
- Add the onion and saute until tender, about 5-7 minutes.
- Add the garlic and red pepper flakes and saute until fragrant, about a minute.
- Add the tomato, oregano, salt and pepper and simmer until the sauce thickens, about 5-10 minutes.
- Remove from heat and mix in the fresh herbs, scallops and feta.
- Transfer to a baking dish and bake in a preheated 425F/220C oven until the sauce is bubbly, about 10 minutes.