scallops and shrimp with tomato and feta

I can't even begin to describe how insanely gorgeous and lovely Yotam Ottolenghi's Jerusalem is. Do you have a copy yet? I'd been hearing about it and reading about it for months, and finally got a copy for myself last week. And I haven't been able to stop reading through it, over and over, absolutely amazed at the diversity and creativity in these recipes (not to mention the stunning photography).

This dish caught my eye immediately for a couple of reasons. First, the colors are beautiful. BEAUTIFUL! Also, the name of this dish lists off some of my favorite things to eat. If you're wary of the seafood/cheese combo here, I promise that it is divine. The feta melts a bit and delivers a creamy tang to the entire dish that just can't be beat.

If you're staying in and cooking for Valentine's Day, consider this! It's quite simple and looks and tastes so special. Just be sure to serve some crusty bread alongside for soaking up the delicious broth. So. so. so. yummy.

Scallops and Shrimp with Tomato and Feta (adapted from Jerusalem)
serves 2-4

you'll need:
1-2 tablespoons olive oil, plus extra to finish
3 cloves garlic, minced
1 cup white wine
1 (28 oz.) can diced tomatoes
1 teaspoon sugar
2 tablespoons dried oregano
1 lemon
1/2 lb. shrimp, peeled and deveined
1/2 lb. large scallops
4 oz feta cheese, broken into large (about 3/4 inch) chunks
3 green onions, sliced
salt and freshly ground black pepper

Preheat the oven to 475 degrees F.

In a large frying pan, cook the garlic in the olive oil over medium-high heat for 1 minute. Add the wine, tomatoes, sugar, oregano, and stir to combine. Shave off 3 zest strips from the lemon into the pan, add some salt and pepper, and simmer gently for 20-25 minutes, until the sauce thickens. Taste and add salt and pepper as needed. Discard the lemon zest.

Add the shrimp and scallops, stir gently, and cook for 1-2 minutes. Transfer everything to a small ovenproof dish. Sink the feta pieces into the sauce and sprinkle with green onion. Place in the oven for 3-5 minutes, until the top colors a bit and the shrimp and scallops are just coked. Remove the dish from the oven, squeeze a little lemon juice on top, and finish with a drizzle of olive oil.

I served ours on top of a bit of rice with some toasted ciabatta to soak up the sauce. SO GOOD.

Are you going out or staying in for Valentine's Day? What will you be cooking?

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