Big flavors enhance delicate scallops


Main dish

Shrimp and Scallops With Tomato and Feta

3 scallions

Leaves from 6 to 8 stems oregano

3 garlic cloves

1 lemon

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.

Washington Post Service

If you’re partial to foods cooked in a flavorful tomato sauce, then you’ll like this riff on an Israeli recipe adapted from "Jerusalem: A Cookbook" by Yotam Ottolenghi and Sami Tamimi. The scallops remain especially plump and moist. You can add a cup of clams, which we omitted from the original recipe. Serve with rice, couscous or bread.

Read more Food stories from the Miami Herald

Miami Herald

Join the

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

The Miami Herald uses Facebook's commenting system. You need to log in with a Facebook account in order to comment. If you have questions about commenting with your Facebook account, click here.

Have a news tip? You can send it anonymously. Click here to send us your tip - or - consider joining the Public Insight Network and become a source for The Miami Herald and el Nuevo Herald.

Hide Comments

This affects comments on all stories.

Cancel OK

  • Marketplace

Today's Circulars

  • Quick Job Search

Enter Keyword(s) Enter City Select a State Select a Category