Ouzo with Seafood and Feta
The combination of the ouzo with the rich seafood taste is something that always surprises; all we can say is that it is mouth watering. A Greek classic!
- 10 scallops
- 10 kalogries (local name, type of scallop)
- 10 prawns (gamberi)
- 1 large tomato finely chopped or grated
- 100 small pickling onions
- 100 gr of feta cheese
- 1 clove of garlic finely chopped and minced with a garlic press
- salt & pepper
- olive oil
- 400 ml. of ouzo
Add salt and pepper to 50 ml of Mytilene olive oil and sauté in a shallow skillet the scallops in it for 2 minutes; then add the prawns.
Add the ouzo and flambé. Be careful because flames might rise high
When the ouzo has burnt off, add the onion and the garlic and fry for 1-2 minutes until golden.
Then add the finely-chopped tomato and cook for 3-4 minutes; add the feta cheese.
When the feta starts to melt, sprinkle with parsley and serve the saganaki immediately.
Recipe by author of Panorexia, Ouzo appetizers from Lesvos