Add salt and pepper to 50 ml of Mytilene olive oil and sauté in a shallow skillet the scallops in it for 2 minutes; then add the prawns.
Add the ouzo and flambé. Be careful because flames might rise high
When the ouzo has burnt off, add the onion and the garlic and fry for 1-2 minutes until golden.
Then add the finely-chopped tomato and cook for 3-4 minutes; add the feta cheese.
When the feta starts to melt, sprinkle with parsley and serve the saganaki immediately.
Recipe by author of Panorexia, Ouzo appetizers from Lesvos