Prawns, Scallops, and Clams with Tomato and Feta:
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
|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.
|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.
|And there we have it, on shell-shaped, heat-proof dishes!|
Note: A curved grapefruit knife does this job very well.