Shrimp and Scallops With Tomato and Feta
Leaves from 6 to 8 stems oregano
3 garlic cloves
3 tablespoons olive oil, plus more as needed
3 1/2 cups canned, no-salt-added, fire-roasted, diced tomatoes with juices
1/2 cup bottled clam juice
3/4 cup white wine
1 teaspoon sugar
Kosher salt and freshly ground pepper
8 ounces peeled and deveined raw shrimp (26-30 count)
8 ounces large, dry-packed scallops
3 ounces feta cheese
Cut the white and light-green parts of the scallions on the diagonal into thin slices. Mince the oregano to yield 2 tablespoons. Thinly slice the garlic. Use a vegetable peeler or knife to cut three wide strips of lemon peel (without pith).
Heat the oil in a large, oven-proof skillet over medium-high heat. Once the oil is shimmering, add the garlic and cook for 1 minute, stirring to keep it from burning. Add the tomatoes, clam juice, wine, sugar, oregano and strips of lemon zest. Season lightly with salt and pepper. Cook for about 20 minutes, stirring once or twice; the mixture should thicken. Taste, and adjust the seasoning as needed. Discard the lemon zest.
Heat the oven to 475 degrees.
Add the shrimp and scallops to the skillet; stir and cook for a minute or two. Break off chunks of the feta and sink them into the liquid. Scatter the scallions on top. Roast for 3 to 5 minutes or until the seafood is just cooked through.
Cut the lemon in half and squeeze juice to taste over the dish. Serve in wide, shallow bowls. Makes 4 servings.
Source: Adapted from "Jerusalem: A Cookbook" by Yotam Ottolenghi and Sami Tamimi (Ten Speed, $35).
Per serving: 355 calories, 26 g protein, 22 g carbohydrates, 16 g fat, 5 g saturated fat, 125 mg cholesterol, 700 mg sodium, 3 g fiber.