Mediterranean Shrimp & Scallops
Shrimp and scallops simmer with tomatoes, olives, capers and white wine.
Cooking time ≈ 30 min
Estimated nutrition · Per serving
≈ 300 kcal · Protein 30 g · Carbs 10 g · Fat 15 g
Ingredients
- Seafood
- 300 g large shrimp, peeled and deveined
- 200 g sea scallops
- Sauce
- 250 ml tomato passata
- 150 g cherry tomatoes, halved
- 50 ml dry white wine
- 2–3 garlic cloves, lightly crushed
- 1 tbsp capers, rinsed
- 70–80 g Kalamata olives
- 20 g cold unsalted butter
- 1 tbsp extra virgin olive oil
- Pinch of chili flakes (optional)
- Freshly ground black pepper
- Salt, to taste
- Pinch of sugar (if needed)
- To Finish
- Fresh basil, chopped
- Fresh parsley, chopped
- Finely grated lemon zest (optional)
- For Serving
- Crusty ciabatta or crispy French fries
Method
- Pat seafood dry and season lightly. Warm garlic and optional chilli in oil for about 1 minute, then add cherry tomatoes for 2 minutes.
- Add wine and reduce by half. Stir in passata, olives, capers and seasoning; simmer 5–7 minutes.
- Add the seafood directly to the sauce and cook 3–4 minutes in total, turning once, until opaque.
- Off the heat, stir in cold butter. Finish with herbs and optional lemon zest; serve immediately with ciabatta or fries.