Photo by: Jonathan Lovekin

Prawns, scallops & clams with tomato & feta

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250ml white wine
1kg clams, cleaned
3 garlic cloves, thinly sliced
3 tbsp olive oil, plus extra to finish
600g peeled and chopped Italian plum tomatoes (fresh or tinned)
1 tsp caster sugar
2 tbsp chopped oregano
1 lemon
200g raw tiger prawns, peeled and deveined
200g large scallops, cleaned; if they are very big, cut them in half horizontally
120g feta, broken into 2cm chunks
3 spring onions, thinly sliced
salt and black pepper

This unusual combination of seafood and cheese deserves a place of honour on Ottolenghi’s catering menu, making regular appearances for over 10 years and always hailed by our customers as ‘unexpectedly delicious’. It works especially well in dinner-party situations, where you can cook everything in advance up to the stage when the prawns and scallops are added, chill the cooked clams and then reheat and put everything together at the very last
minute. To save time and work, or if clams are not available, this dish can be done without them, just add white wine after cooking the garlic, reduce and continue as usual but without the clams. Add some chilli flakes to the sauce if you like some heat. Serve with rice, couscous or bread.

Serves 4 as a starter

(p 233, Jerusalem)


The method for this recipe is available in the book Jerusalem, available to buy here.
Jerusalem |

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