Thursday, March 5, 2020

Prawns, Scallops & Clams with Tomato Sauce & Feta Cheese

This recipe is my most recent discovery, I love it so much that I try to incorporate it
in most of my dinner parties. It's great if you need a fish dish to offer as well as meat.
Our friends are always asking me for the recipe, it's very unusual and so delicious!
On the plus side, you can make most of it in advance. Sometimes I'll omit the clams since 
not everyone likes clams and also they are not always available.
I've served this dish with quinoa, pasta, or couscous and of course good bread. 

I found this recipe in Yotam Ottolenghi's Cook Book.  Thank you for another favorite!
Serves 4
  • 1 cup white wine
  • 2 1/2 lbs clams scrubbed 
  • 3 garlic cloves, thinly sliced
  • 3 tbsp olive oil
  • 4 cups canned Italian plum tomatoes chopped, with some of the liquid
  • pinch of sugar
  • 2 tbsp chopped fresh oregano
  • 1 lemon
  • 1 lb tiger prawns, peeled and de-veined 
  • 1 lb large scallops
  • 6 oz feta cheese, broken into chunks
  • 6 green onions, thinly sliced
  • salt and freshly ground black pepper

This is the part you can make ahead, if you like. Preheat your oven to 475 F. 
In a medium saucepan bring the wine to a boil until reduced, about 5 min.
Add the clams, cover the pan with a lid, shaking it at times until the clams open.
Put the clams in a fine sieve to drain and save the cooking juices in a bowl. 
When cool enough to handle, take the clams out of their shells. Chill if using them later.

Also, you can chose not to use the clams, just add the wine the after cooking the garlic, reduce and then continue as follows.

In a large frying pan that will hold all the sauce and all the seafood and is oven proof, cook the garlic in
the oil over medium/high heat till golden. 
Add the tomatoes, clam liquid, sugar, oregano and some salt and pepper.
With a peeler or a sharp knife, shave off thin strips of lemon, the whole lemon. Add
them to the pan, stir and let simmer gently for about 25 minutes, or until the sauce thickens.

Add the prawns and scallops, stir gently, cook for just a minute. Fold in the clams, sink
the feta chunks into the sauce and sprinkle with the green onion. Place in a casserole dish then in the oven for about 5 minutes or until the top brown. I like to put the broiler for the last part, get the
fish nice and brown, making sure not to over cook the seafood. 
And serve!  
Make sure everyone gets pieces of the lemon strips, the warm lemon strips tastes fabulous!


1 comment:

  1. Marcella's mastermind mussel stew I have served to more mussell indifferent people than I care to mention. Every single one, including my very fussy husband, LOVED IT!