A wonderful one pan entree that is perfect served with rice, couscous or a crusty loaf of bread. This is a version of an Ottolenhgi recipe. I removed the clams and added a bit more garlic for mine.

Ingredients
3 Tb. olive oil, plus more for drizzling
4 cloves garlic, sliced thinly
1 28 oz. can plum tomatoes, crushed with your hands, with their juices
3/4 cup dry white wine or fish stock
2 tsp. oregano
3 strips lemon peel
salt and pepper, to taste
1/2 pound large shrimp, peeled and deveined
1/2 pound sea scallops, muscle removed, cut in half horizontally
4 oz. feta cheese, broken into large chunks
4 scallions, sliced thinly on the diagonal
2 Tb. lemon juice

Procedure
1. Heat the oven to 475. Heat a large skillet over medium high heat and add the olive oil. Add the garlic and cook for one minute. Add the tomatoes, white wine, oregano, lemon peel and salt and pepper to taste. Bring to a simmer and cook on medium heat about 20 minutes until sauce thickens. Taste and adjust seasoning.
2. Add the shrimp and scallops and stir, cook for 1 to 2 minutes. Transfer to an ovenproof baking dish (I just transferred the skillet to the oven) and add the feta and scallions. Bake for about 5 minutes until the shellfish is cooked through.
3. Remove from the oven and drizzle with the lemon juice and a little olive oil. Serve with rice or couscous.