- 2 tbsp olive oil
- 2 shallots, finely chopped
- 1 celery stalk, finely chopped
- 2 garlic cloves, chopped
- 2 anchovies in oil, rinsed and chopped
- Pinch of crushed hot red pepper
- Salt and freshly ground black pepper
- One 14.5oz (411g) can chopped tomatoes
- 1 cup dry white wine
- 1 cup bottled clam juice
- 8 oz (230g) large shrimp, peeled and deveined
- 8 oz (230g) sea scallops
- 3 tbsp fresh lemon juice
- 1 tsp capers, drained and rinsed
- Heat the oil over medium heat. Add the shallots, celery, garlic, anchovies, and hot pepper. Cook, stirring often, until softened. Stir in the tomatoes, wine, and clam juice, bring to a boil, then simmer for 20 minutes.
- Add the shrimp, scallops, lemon juice, and capers. Cook about 5 minutes, or until the seafood is opaque. Season with salt and pepper.