Prawns, scallops & clams with tomato & feta

A Mediterranean-style seafood bake of prawns, scallops, and clams in a white-wine tomato sauce with oregano, lemon zest, and feta, finished with green onion and olive oil.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Place the wine in a medium saucepan and boil until reduced by three-quarters. Add the clams, cover immediately with a lid, and cook over high heat (about 3 minutes), shaking the pan occasionally, until the clams open. Transfer to a fine sieve to drain, capturing the cooking juices in a bowl. Discard any clams that don’t open, then remove the remaining from their shells, leaving a few in their shells to finish the dish, if you like.

Step 2

Preheat the oven to 475°F/240°C.

Step 3

In a large frying pan, cook the garlic in the olive oil over medium-high heat for about 1 minute, until golden. Carefully add the tomatoes, clam liquid, sugar, oregano, and some salt and pepper. Shave off 3 zest strips from the lemon, add them, and simmer gently for 20 to 25 minutes, until the sauce thickens. Taste and adjust seasoning; discard the lemon zest.

Step 4

Add the prawns and scallops, stir gently, and cook for just a minute or two. Fold in the shelled clams and transfer everything to a small ovenproof dish. Sink the feta pieces into the sauce and sprinkle with the green onion. Top with some clams in their shells, if you like, and place in the oven for 5 to 8 minutes, until the top colors a little and the prawns and scallops are just cooked.

Step 5

Remove from the oven, squeeze a little lemon juice on top, and finish with a drizzle of olive oil.