Baked Shrimp And Scallops With Lemon And Capers Recipe

About this recipe

A light and flavorful pescatarian dinner featuring tender shrimp and scallops baked with lemon, capers, and a hint of spice. Perfect for a quick yet elegant meal solution.

Ingredients

• 300G Picard Msc Scallops With Tomato & Rosemary
• 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml
• 200G Picard - Breaded Shrimp
• - Biona Organic Whole Cherry Tomatoes
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• - Filippo Berio Garlic Flavoured Olive Oil
• 600 Ml Bristol Syrup Co Lime Juice, 600Ml
• 75G Perello Capers In Salt, 75G

Instructions

1. 1. Preheat your oven to 400°F (200°C).
2. 2. Spray a flat casserole dish and its lid with olive oil to prevent sticking.
3. 3. In the casserole dish, combine 1/2 lb shrimp, 1/2 lb scallops, 1 cup cherry tomatoes (halved), 1 red bell pepper (sliced), and 2 tablespoons capers.
4. 4. Drizzle the mixture with 2 tablespoons olive oil and the juice of 2 limes. Toss everything gently to coat evenly.
5. 5. Cover the casserole dish with its lid and bake in the preheated oven for 7 minutes.
6. 6. Remove the dish from the oven, toss the ingredients gently, and return it to the oven, covered, for another 7 minutes.
7. 7. Remove the dish again, toss once more, and bake uncovered for an additional 5 minutes to allow the flavors to meld and the seafood to cook through.
8. 8. Serve the baked shrimp and scallops over saffron rice, accompanied by a fresh Caesar salad and crusty French bread. Enjoy!