Monday 13 August - Prawns and Scallops with Tomato and Feta

An eventful few weeks during which I became 50, got married, and lost the two most important women in my life, mean that cooking, eating and blogging have not been on my mind too much. A new project is going to start when I go through all my Mothers recipes that she saved over the years, and cook and write them up for the rest of the family.

While all this has been going on, the garden and allotment have still been hard at work, and we have found ourselves with huge quantities of courgettes and potatoes, and the start of the tomatoes

 

A recipe I have cooked several times over the last few months is this simple dish of fresh tomatoes and fish - the recipe is from Jerusalem by Yotam Ottolenghi, but I have adapted it slightly, leaving out the clams as they are difficult to find, and also rather expensive - I make do with frozen scallops and raw prawns.

Peeling tomatoes is probably a job no one likes, but I think it's pretty essential for this dish, and I find this better than using tinned - when I've made this before I have also deseeded the tomatoes, but I have come to the conclusion that this is not necessary and is also pretty wasteful!

 

 White wine was added to sliced garlic which was fried gently in olive oil

Then in with the chopped tomatoes, some lemon peel, and chopped fresh oregano. This was all reduced down and seasoned with sugar, salt and pepper.

 Once the sauce was thickened and reduced, in with raw scallops (these were huge so I sliced them into four pieces) and some deveined raw prawns

The dish was finished with feta cheese, and some chopped sping onions and popped into the oven until the fish was cooked and it was all bubbly.

 

We ate this as a main course with some crusty bread to dunk in it, although I've previously served it  with orzo