Prawns, Scallops & Clams with Tomato and Feta
Recipe by Yotam Ottolenghi
Now this dish is a party on a plate! Rich tomato sauce envelopes beautiful fresh seafood and topped with salty Feta. Don't forget to have plenty of bread on hand to mop up the sauce. You won't want to waste any of this sauce. I served this dish as the 2nd course of my Ottolenghi dinner. Enjoy!
Serves: 4
Ingredients:
1 cup white wine
2 1/2 lbs clams scrubbed
3 garlic cloves, thinly sliced
3 tablespoons olive oil plus more for finishing
3 1/2 cups canned Italian plum tomatoes chopped, with some of the liquid
1 teaspoon sugar
2 tablespoons chopped fresh oregano
1 lemon
200 grams tiger prawns, peeled and deveined
200 grams large scallops
120 grams feta cheese, broken into chunks
3 green onions, thinly sliced
salt and freshly ground black pepper
Directions:
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 for about 2 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, and remove the remainder from their shells, leaving a few with their shells to finish the dish, if you like.
2. Preheat oven to 475F. 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 sal and pepper.
3. Shave off 3 zest strips from the lemon , add them and simmer gently for 20 to 25 minutes, until the sauce thickens. Taste and add salt and pepper as needed. Discard the lemon zest.
4. Add the prawns, scallops, stir gently, and cook for just a minute or two. Fold in the shelled clams and transfer ever thing 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 and place in the oven for 3 to 5 minutes, until the top colors are little and the prawns and scallops are just
cooked. Remove the dish from the oven, squeeze a little lemon juice on top and finish with a drizzle of olive oil.
Recipe by Yotam Ottolenghi
Now this dish is a party on a plate! Rich tomato sauce envelopes beautiful fresh seafood and topped with salty Feta. Don't forget to have plenty of bread on hand to mop up the sauce. You won't want to waste any of this sauce. I served this dish as the 2nd course of my Ottolenghi dinner. Enjoy!
Serves: 4
Ingredients:1 cup white wine
2 1/2 lbs clams scrubbed
3 garlic cloves, thinly sliced
3 tablespoons olive oil plus more for finishing
3 1/2 cups canned Italian plum tomatoes chopped, with some of the liquid
1 teaspoon sugar
2 tablespoons chopped fresh oregano
1 lemon
200 grams tiger prawns, peeled and deveined
200 grams large scallops
120 grams feta cheese, broken into chunks
3 green onions, thinly sliced
salt and freshly ground black pepper
Directions:
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 for about 2 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, and remove the remainder from their shells, leaving a few with their shells to finish the dish, if you like.
2. Preheat oven to 475F. 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 sal and pepper.
3. Shave off 3 zest strips from the lemon , add them and simmer gently for 20 to 25 minutes, until the sauce thickens. Taste and add salt and pepper as needed. Discard the lemon zest.
4. Add the prawns, scallops, stir gently, and cook for just a minute or two. Fold in the shelled clams and transfer ever thing 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 and place in the oven for 3 to 5 minutes, until the top colors are little and the prawns and scallops are just
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