Prawns, Scallops & Clams with Tomato & Feta

How to make Prawns, Scallops and Clams with Tomato and Feta.

Ingredients: Serves 4

  • 2 1/2 lbs clams, scrubbed
  • 200 grams tiger prawns, peeled and deveined 
  • 200 grams large scallops
  • 120 grams feta cheese, broken into chunks
  • 3 garlic cloves, thinly sliced
  • 3 tablespoons olive oil plus more for finishing
  • 3 1/2 cups canned Italian plum tomatoes chopped, with some of the liquid
  • 1 teaspoon sugar
  • 1 cup white wine
  • 2 tablespoons chopped fresh oregano
  • 1 lemon
  • 3 green onions, thinly sliced
  • salt
  • freshly ground black pepper

Directions:

  1. Place the wine in a medium saucepan and boil until reduced by three quarters.
  2. Add the clams, cover immediately with a lid and cook over high heat for about 2 minutes, shaking the pan occasionally, until the clams open.
  3. Transfer to a fine sieve to drain, capturing the cooking juices in a bowl.
  4. Discard any clams that don’t open, and remove the remainder from their shells, leaving a few with their shells to finish the dish, if you like.
  5. Preheat oven to 475F.
  6. In a large frying pan, cook the garlic in the olive oil over medium high heat for about 1 minute, until golden.
  7. Carefully add the tomatoes, clam liquid, sugar, oregano, and some salt and pepper.
  8. Shave off 3 zest strips from the lemon, add them and simmer gently for 20 to 25 minutes, until the sauce thickens.
  9. Taste and add salt and pepper as needed.
  10. Discard the lemon zest.
  11. Add the prawns, scallops, stir gently, and cook for just a minute or two.
  12. Fold in the shelled clams and transfer everything to a small ovenproof dish.
  13. Sink the feta pieces into the sauce and sprinkle with the green onion.
  14. Top with some clams in their shells and place in the oven for 3 to 5 minutes.
  15. Remove the dish from the oven, squeeze a little lemon juice on top and finish with a drizzle of olive oil.
  16. Serve and enjoy!
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