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. (15 mL) olive oil
3 Italian plum (“Roma”) tomatoes, peeled and chopped (about 11 oz. or 300 g; fresh or canned will do)
1/2 tsp. (2.5 mL) granulated sugar
1-1/2 tsp. (7.5 mL) dried leaf oregano
Salt and coarsely ground black pepper, to taste
One 1-in. (2.54 cm) 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. (235 mL) 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 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.
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