Seafood Bake With Feta
Ingredients
- 1 28-ounce can whole peeled tomatoes
- ¼ cup dry white wine
- 3 tablespoons extra-virgin olive oil
- 3 garlic cloves, smashed
- 2 strips lemon peel
- 1 sprig oregano
- 10 large clams, scrubbed
- ½ pound large raw, tail-on shrimp, peeled and deveined
- ½ pound dry-packed sea scallops
- 4 ounces Feta, crumbled
- ¼ fresh flat-leaf parsley, chopped
- 1 baguette, for serving
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