Shrimp and Scallops with Feta, Fresh Oregano and Lemon Done Three Ways
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Shrimp and Scallops with Feta, Fresh Oregano and Lemon Linguine Pasta
Shrimp and Scallops with Feta, Fresh Oregano and Lemon over Crostinis
Shrimp and Scallops with Feta, Fresh Oregano and Lemon in Endive
My time in Santa Barbara is going by sooo fast! In about a week we will be heading back to the Virgin Islands to put Green Flash back in the water, do the boat show on Tortola and run our first charter of the season. Of course, it's always bittersweet for me. I'm excited to see friends in the BVI, but saying goodbye to Santa Barbara, friends and family here isn't easy... especially my kids!
When you know you have limited time somewhere you sure do appreciate it. The Santa Barbara Harbor and Stearns Wharf is one of my favorite places. The mountains are a beautiful backdrop to the harbor which faces south. It's not too big and not too small... just charming!
Santa Barbara Harbor
Stearns Wharf
Santa Barbara Yacht Club
The harbor will always be special for hubby and I because that is where we met 28 years ago. Woah... did I just say that?! That's a long time! Guess what our first date was? Yep... you guessed it... sailing!
We've spent a lot of time at the harbor over the years, either racing big boats, or little boats with the kids, runs, walks with the little brown dog, and of course eating seafood.
Santa Barbara has a long tradition of fishing and is especially known for it's urchins. The combination of warm and cold waters off the Channel Islands make the area a great location to dive and harvest sea urchin. The urchins or uni is highly sought after around the world and most of it ships to Tokyo. We're lucky to have it so available to us in our local restaurants.
Brophy's Shrimp and Avocado Salad
Brophy's Fish and Chips
Eating out for lunch is something I usually do with the girlfriends. Since our days are numbered here, hubby and I were feeling the need to spend an afternoon at the harbor. Not to mention, we have had a beautiful fall here in Santa Barbara. Brophy's is an established seafood restaurant with amazing views of the harbor and mountains. It's a fun environment and is always packed with both locals and tourists.
I ordered the Shrimp and Avocado Salad to make myself feel good and hubby ordered the Fish and Chips on my recommendation... because of course, I was only going to have a "couple" bites of his.
When I go to restaurants I love to check out the menus to get inspired. I noticed at Brophy's they had a Seafood Pasta on the menu. It reminded me of my recipe which I originally got from my Italian cooking teacher, Jane Hollander-Bonifazzi. I have made it many times on Green Flash and have served it three different ways. This dish is great as a pasta entree for dinner or lunch, or as an appetizer over crostinis or in endive boats. The endive is a great option for gluten free or low carb people.
Shrimp and Scallops with Feta Cheese, Fresh Oregano and Lemon
Recipe Type: Appetizer, Lunch, Entree
Author: Sherri
Serves: 4 to 6
Ingredients
- 1/2 lb small Shrimp, peeled, deveined, and cut in half
- 1/2 lb small Scallops
- 2 Garlic Cloves, pressed
- 5 Green Onions, finely chopped
- 3 T Fresh Oregano, finely chopped
- 1/2 C Feta Cheese, crumbled
- Zest from 1 Lemon
- 4 T freshly squeezed Lemon Juice
- 8 T Extra Virgin Olive Oil
- 1/2 tsp freshly ground Pepper
- 1/2 tsp Salt
- 3/4 package Linguine Pasta, 1 Baguette, sliced into 1/4 inch slices or 2 Endive Heads (red, green or combination)
Instructions
- Saute Shrimp and Scallops in Olive Oil just until cooked. Shrimp should turn pink and lose its translucency.
- Mix all of the ingredients with the Shrimp and Scallops.
- Taste for Salt and Pepper.
- If serving as Pasta, add more Olive Oil and Lemon Juice, depending on your taste.
- When making the Pasta, cook the Linguine according to package instructions. Toss in large pasta bowl with Shrimp and Scallop mixture, add more Olive Oil and Lemon Juice as needed, and garnish with Lemon slices and fresh Oregano.
- When serving as an appetizer on Crostinis, broil sliced Baguette just until browned, drizzle with Olive Oil and top with Shrimp and Scallop Mixture. Serve on platter.
- When serving as an appetizer in Endive, wash and dry Endive, fill with Shrimp and Scallop Mixture. Serve on platter.
