Total Time: 30 minutes
Yield: 2-4 servings
- 3/4 cup white wine
- 1 1/4 pounds clams
- 2 tablespoons olive oil, plus extra to finish
- 2 cloves garlic, peeled and thinly sliced
- 1 teaspoon tomato paste
- 1 pound ripe tomatoes, cut into ½-inch dice
- 1/2 teaspoon sugar
- 1 tablespoon fresh oregano, roughly chopped
- 1/2 teaspoon salt, plus extra to taste
- Freshly ground pepper, to taste
- 1 lemon
- 6 ounces large scallops
- 7 ounces large shrimp, peeled and deveined
- 2 ounces feta, crumbled
- 1 scallion, outer layer removed and sliced thin
- Set a medium pot fitted with a lid over medium-high heat. Add wine and reduce for 2 minutes, or until 1/4 its original volume. Meanwhile, set a fine mesh strainer over a small bowl.
- Add clams to pot and cover with lid. Shaking pot occasionally, cook for 3-4 minutes, or until all clams open. Pour contents through a strainer, separating clams from cooking liquid.
- Set 10-inch oven-proof skillet over medium heat. Stir in olive oil and garlic and cook for 1 minute, or until garlic turns golden. Add tomato paste and cook for 30 seconds, stirring constantly so the garlic does not burn.
- Add tomatoes, clam cooking liquid, sugar, oregano, a 1/2 teaspoon salt, and pepper to the pan.
- Using a vegetable peeler, remove 2 long strips of zest from a lemon and add to the pan. Simmer for 15-17 minutes, or until the sauce thickens.
- Season with salt and pepper to taste. While the sauce simmers, preheat the broiler and remove 3/4 of the clams from the shells.
- Stir scallops into the sauce and cook for 1 minute. Remove from heat, stir in shelled clams and shrimp, and scatter feta and scallions over top. Nestle clams in shells into the sauce.
- Transfer pan to oven and broil for 3-5 minutes, or until shrimp and scallops are just cooked through.
- To serve, squeeze 1/2 tablespoon of lemon juice over top. Finish with a drizzle of olive oil.