Ingredients
14 total- 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
5 stepsStep 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.