Scallops and Lobster Oreganata

This scallops and lobster oreganata recipe is a classic Italian dish served especially on Christmas Eve. You can use the breadcrumb mixture on just about any type of shellfish or flat fish.

Ingredients;
1LB raw scallops, the large sea type are best for this recipe
2 raw lobster tails cut in half lengthwise
1 cup breadcrumbs, seasoned or not
1/4 cup grated Romano cheese
1 TSP dried or fresh oregano, minced
1 small clove garlic, mashed
1/2 tsp lemon zest from one lemon
2 TSP fresh parsley, minced
1/4 cup extra virgin olive oil + extra for drizzle
1/4 cup dry white wine
Salt & pepper to taste

Directions;
Preheat the oven to 425.
Choose an ovenproof pan large enough to fit the shell fish in one layer.
Drizzle some oil and add the wine to the oven pan until it is coated.
Mix together the remaining ingredients, except the shell fish, until it looks like wet sand. Place the shell fish in the roasting pan in a single layer. Spoon the breadcrumb mixture over each piece. Drizzle with oil and bake at 425 for 8-10 minutes until the shell fish is white and no longer transparent. Turn onto broil if you need to lightly brown the breadcrumbs.
Squeeze a lemon over the fish and serve.