Scallop Saganaki

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.

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.

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