24 Littleneck clams
18 sea scallops
Sea salt and freshly ground black pepper
1 T avocado oil
1 T unsalted butter
1 shallot, finely diced
3 cloves garlic, pressed or minced
½ to 1 t red pepper flakes
1 cup dry white wine
18 large shrimp, peeled and deveined, tails intact
10 cherry tomatoes, quartered
1 T fresh oregano leaves
4 basil leaves, torn
¼ cup chopped fresh Italian parsley leaves
Place clams in a bowl of cold water for no more than 30 minutes.
Dry scallops with paper towels and season generously with salt and pepper.
Meanwhile, heat oil and butter over medium heat in a large heavy pot, fitted with a lid.
Add half of the scallops to pot and brown on both sides. Remove to a dish and brown the rest of the scallops. Add them to the dish with the rest of the scallops.
Add the shallot to the pot and saute for 5 minutes. Add the garlic and red pepper flakes and saute another minute.
Add the wine and bring to a simmer.
Drain the clams and add to the wine in the pot.
Cover with a lid and let simmer for 6 minutes, until clams open.
Add the shrimp, cover and simmer another 2 minutes.
Add the scallops, tomatoes, oregano, basil, and parsley.
Cover and simmer another minute.
Dish into 4 warm bowls and serve with warm crusty bread and a green salad.