May 12, 2010 12:00 PM


Serves: 2

Hands-on time: 20 min.

Total time: 20 min.

¼ cup butter, melted

1 tablespoon minced garlic

1 green onion, sliced

10 kalamata olives, halved

2 tablespoons julienned sun-dried tomatoes

3 oz. (50 to 60 count) small shrimp

3 oz. (100 count) bay scallops

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

¼ cup clam juice

2 tablespoons lemon juice

3 tablespoons crumbled feta cheese

2 tablespoons finely chopped parsley

1 baguette, sliced

1. Cook garlic and green onions in butter in a large skillet over medium-high heat, stirring constantly until fragrant, about 30 seconds.

2. Add olives and tomatoes; cook 30 seconds. Stir in shrimp, scallops, salt and pepper; cook 2 to 3 minutes, stirring constantly only until seafood is firm. Do not overcook.

3. Add clam and lemon juices; cook until simmering. Pour mixture into heated serving dish. Sprinkle with feta cheese and parsley. Serve with baguette slices.

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