Seafood Marinara with Olives and Feta Courtesy Of: High Liner Foodservice Seafood Marinara with Olives and Feta 12 450 g or 1 lb Portico peeled and deveined large shrimp, thawed and drained well 454 g or 1 lb Individually quick frozen scallops, thawed and drained well 2 - 454 g or 2 - 1 lb Cooked cultivated mussels, frozen 2 L or 8 cups Canned diced tomatoes 250 mL or 1 cup Sliced black olives 250 mL or 1 cup Crumbled feta cheese 30 mL or 2 Tbsp Finely grated lemon zest 15 mL or 1 Tbsp Dried oregano (or Greek seasoning) 30 mL or 2 Tbsp Olive oil 3 Garlic cloves, minced Cooked penne pasta Salt and pepper, to taste Place tomatoes in a large pot over medium-high heat; until boiling.
Reduce heat, stir in olives, feta, lemon zest and oregano. Simmer, uncovered for about 5 minutes.

Add frozen mussels to tomato sauce. Continue cooking for a few more minutes, until mussels are opened and heated through.

Meanwhile, heat oil in a large frypan over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Add shrimps and scallops; cook until done, stirring frequently. Transfer to tomato sauce. Season to taste.

Serve over pasta.