Seafood Bake With Feta

seafood-bake-feta
Photo by Gentl & Hyers
Seafood Bake With Feta 4.0 3 5 1
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  • Makes 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 682 calories
    • Fat 20 g
    • Sat Fat 7 g
    • Cholesterol 174 mg
    • Sodium 2319 mg
    • Protein 45 g
    • Carbohydrate 78 g
    • Sugar 9 g
    • Fiber 5 g
    • Iron 7 mg
    • Calcium 309 mg

Preheat oven to 475°F. Combine the tomatoes, wine, oil, garlic, lemon peel, and oregano in a large ovenproof skillet over medium. Cook, stirring and breaking up the tomatoes, until slightly thickened, 20 to 25 minutes.

Nestle the clams in the tomato mixture. Transfer to oven and bake for 10 minutes. Remove the skillet from oven, nestle the shrimp and scallops around the clams in the tomato mixture, and top with the Feta. Return to oven, increase oven temperature to broil, and broil until the shrimp and scallops are cooked through, 4 to 5 minutes. Sprinkle with the parsley and serve with the baguette.

Ingredients

  1. Check 1 28-ounce can whole peeled tomatoes
  2. Check ¼ cup dry white wine
  3. Check 3 tablespoons extra-virgin olive oil
  4. Check 3 garlic cloves, smashed
  5. Check 2 strips lemon peel
  6. Check 1 sprig oregano
  7. Check 10 large clams, scrubbed
  8. Check ½ pound large raw, tail-on shrimp, peeled and deveined
  9. Check ½ pound dry-packed sea scallops
  10. Check 4 ounces Feta, crumbled
  11. Check ¼ fresh flat-leaf parsley, chopped
  12. Check 1 baguette, for serving

Directions

  1. Preheat oven to 475°F. Combine the tomatoes, wine, oil, garlic, lemon peel, and oregano in a large ovenproof skillet over medium. Cook, stirring and breaking up the tomatoes, until slightly thickened, 20 to 25 minutes.
  2. Nestle the clams in the tomato mixture. Transfer to oven and bake for 10 minutes. Remove the skillet from oven, nestle the shrimp and scallops around the clams in the tomato mixture, and top with the Feta. Return to oven, increase oven temperature to broil, and broil until the shrimp and scallops are cooked through, 4 to 5 minutes. Sprinkle with the parsley and serve with the baguette.