Greek Baked Scallops Santorini

Greek Baked Scallops Santorini is a traditional dish from Greece of baked scallops with tomatoes and feta cheese.
Greek Baked Scallops Santorini

Greek Baked Scallops Santorini

By Sue Lau | Palatable Pastime

Did you know that today is National Baked Scallops Day? And what a recipe I have here for you.

I first came to know this dish as a shrimp baked with feta recipe. But I have since found out that it is called Santorini, after the Greek Island Santorini, and is basically the local specialty no matter what kind of seafood you pop into it, be it shrimp, scallops, fish and whatnot.

I could eat this by itself, but it also pairs very well with rice and pasta, although when dieting now I like to serve this sort of thing with cauliflower rice.

In some ways the flavors are a little bit like scampi. I’d generally pair this kind of thing with a Chardonnay, and perhaps a side of salad, and if you were not having rice or pasta, maybe some fava beans sprinkled with a little cheese. Of course, I’m not getting into Greek appies and desserts, as the list is so long of so many good choices…

But this is pretty quick to cook up, so it’s perfect for a weeknight. I actually did not use *any* oil at the beginning with the onion, but just relied on nonstick spray and I was fine, but that’s up to you.

Greek Baked Scallops Santorini

Greek Baked Scallops Santorini

  • Servings: 2-3
  • Difficulty: easy
  • Print

Greek Baked Scallops Santorini

  • 1 pound bay scallops
  • 1 teaspoon olive oil
  • 1/2 cup chopped onion
  • 14 ounces diced tomatoes
  • 1/4 cup dry white wine
  • 3 cloves garlic, minced
  • 1/2 teaspoon dry oregano
  • 2 tablespoons fresh lemon juice
  • 2 ounces fat free feta cheese, crumbled


  1. Preheat oven to 450ºF.
  2. Rinse scallops and drain liquid.
  3. Cook onions in oil in a nonstick skillet until they soften; stir in tomatoes, wine, garlic, oregano and lemon juice.
  4. Cook off the liquid until almost dry.
  5. Pour mixture into a shallow casserole dish, and place scallops in and around the tomatoes.
  6. Sprinkle with feta cheese.
  7. Bake for about 12 minutes or until scallops become opaque and firm.
  8. Serve casserole with pasta, rice, or cauliflower rice.

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