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Scallop Saganaki Bap

Scallop Saganaki Bap

By OcadoLife
Published on 30 January 2024
Cook and food writer Georgina Hayden took inspiration for this Scallop Saganaki Bap from sun-soaked afternoons spent with family and friends in Cyprus. “Feta brings a fabulous salty pop against the sweet scallops in this riff on saganaki-style dishes,” she says. “Saganaki is the name of a small double-handled pan, but it’s often used to refer to Greek-Cypriot seafood dishes cooked with tomatoes and feta, so I’ve taken the liberty of using it here. This is the ultimate holiday sarnie!” Looking for more greek recipes? Look no further
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Time and servings

20 minsTotal time
4Servings
5 minsPrep time
15 minsCooking time

Ingredients

  • 1 tbsp olive oil
  • 300g roeless scallops
  • 1 tsp unsalted butter
  • 4 garlic cloves, finely sliced
  • ½ tsp smoked sweet paprika
  • ½ tsp dried oregano
  • ¼ tsp aleppo pepper (optional)
  • 100ml white wine (approx.)
  • 200g cherry tomatoes, halved
  • 70g feta, crumbled
  • 1 small handful parsley, leaves picked and roughly chopped
  • ½ lemon, juiced, plus wedges to serve (optional)
  • 4 soft white baps or subs, halved, cut-sides toasted, if liked
  • 2 mint sprigs, leaves picked

Method

  • Step 1

    Heat the oil in a heavy-based frying pan over a medium-high heat. Fry the scallops in batches with a pinch of salt for 2-3 mins on each side until caramelised, then remove to a plate to rest.

  • Step 2

    Using the same pan, melt the butter over a medium heat, then stir in the garlic, paprika, oregano and aleppo pepper, if using; cook for 2-3 mins until sticky. Stir in 60ml of the wine; bubble until reduced by half.

  • Step 3

    Add the tomatoes and cook for 5 mins, squishing slightly. If it looks a little dry, add a splash more wine.

  • Step 4

    Stir in the feta, reserving a few crumbs for scattering over, if you like. Reduce the heat and return the scallops to the pan to warm through. Stir in the parsley and lemon juice; season with black pepper (it should be salty enough).

  • Step 5

    Divide between the baps and serve with a few mint leaves and feta crumbs scattered over, plus lemon wedges, if you like.