Greek Isle Seafood Medley

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  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 shallots, chopped
  • 1/2 pound scallops
  • 4 to 6 medium tomatoes, diced
  • 1/2 cup sugar
  • 1 cup cream sherry
  • 1 tablespoon TABASCO® brand Garlic Pepper Sauce
  • 1 1/2 teaspoons TABASCO® brand Habanero Sauce
  • 1/2 pound shrimp, peeled and deveined
  • 1/2 pound crabmeat
  • 1/2 pound calamari, cleaned and sliced
  • 2 dozen littleneck clams in shells, cleaned well
  • 1 tablespoon chopped fresh dill
  • 8 ounces pitted kalamata olives, sliced
  • 2 (1-pound) bags angel hair pasta, cooked according to package directions
  • 8 ounces feta cheese, crumbled
  • 1 lemon, cut into wedges


Heat oil in a large sauté pan over medium-high heat; add garlic, shallots, and scallops and cook until scallops begin to brown slightly. Add tomatoes and cook, uncovered, about 20 minutes.

Stir in sugar, sherry, TABASCO® Garlic Sauce and TABASCO® Habanero Sauce, then add shrimp, crabmeat, calamari, clams, dill, and olives. Cover and cook until clams open, about 4 to 6 minutes; reduce heat to a simmer and remove any unopened clams. Serve over hot pasta. Top each serving with feta cheese and a squeeze of fresh lemon.

Makes 6 to 8 servings.

Finalist in the third national TABASCO® Cook & Ladder® Competition. Submitted by Firefighter Thomas Papoutsis, Fairfax County Fire & Rescue, Virginia. Quantity of Tabasco sauces are a guideline. Adjust to your personal taste.

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