Monday, June 2, 2014

Prawns, Scallops, and Clams with Tomato and Feta

This is one of the best seafood dishes I’ve ever tasted. I’ve modified the recipe from one that appeared in a terrific cookbook simply titled Jerusalem by Yotam Ottolenghi and Sami Tamimi (Random House, 2012, Toronto). Add bread, and you’ll need no rice or couscous. Add a salad, and you’ll have a complete meal. This makes 2 generous portions.

Prawns, Scallops, and Clams with Tomato and Feta:

1/2 c. white wine
1 lb. (500 g) fresh, live clams in the shell, rinsed in cold water
1 clove garlic, minced
1 tbsp. olive oil
3 Italian plum (“Roma”) tomatoes, peeled and chopped (about 11 oz. or 300 g; fresh or canned will do)
1/2 tsp. granulated sugar
1-1/2 tsp. dried leaf oregano
Salt and coarsely ground black pepper, to taste
One 1-in. strip of zest, peeled from a fresh lemon
About 8 tiger prawns, peeled and deveined (about 3 oz. or 100 g)
About 8 large (halved horizontally ) or 16 small scallops (about 7 oz. or 200 g)
3/4 c. hard feta cheese, drained and broken into 3/4-in. (2 cm) chunks
1 lemon wedge per serving, seared briefly in very hot skillet
1 green onion, thinly angle-sliced
1 soft baguette, thickly sliced, to mop up juices

Preheat oven to 475 deg. F. Add wine to medium saucepan, simmering until reduced by three-quarters. 

Simmer wine, reducing by three-quarters

Add clams: Cover and occasionally shake the pan over high heat 2 min.

Add clams to pan. Cover and steam. 

Remove from heat, discarding any unopened clams. Pour clams and juice into a fine sieve placed over a bowl to capture juices. Set juices aside. Separate clams from shell (see Note), leaving just a few to decorate the finished dish.

In large skillet, cook garlic in olive oil over medium-high heat 1 min., or just until golden. Add tomatoes, reserved clam liquid, sugar, oregano, salt and pepper, and zest strip. Simmer, uncovered, over medium-low heat 20 min., or until sauce thickens. 

Cook tomato-mushroom sauce until it thickens.

Stir in prawns and scallops, cooking 1-to-2 min. Gently stir in shelled clams. 

Keep a few clams in the shell; assemble with other seafood.

Gently add seafood to sauce, cooking quickly.

Transfer to small casserole or to 2 individual heat-proof serving dishes. Poke chunks of feta into sauce. Add reserved clams in shell. Place in oven 3-to-5 min., just to heat through.

In a small, fresh skillet, quickly sear lemon wedges on medium-high while seafood heats. Remove seafood from oven, sprinkling with green onion. Serve immediately with hot lemon wedge on serving plates and sliced baguette alongside. Yields 2 portions.

And there we have it, on shell-shaped, heat-proof dishes!

Note: A curved grapefruit knife does this job very well. 

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