Instructions: In a large flat pan for which you have a lid, sweat the garlic in half the olive oil for about 30 seconds without colour. Add the mussels and clams along with the white wine. Boil rapidly for about 3 minutes until they begin to open, add the leek and carrot strips then boil for a further couple of minutes until the mussels and clams are all open and the vegetables are soft.

While the mussels and clams are cooking, heat a small pan with the second half of the olive oil and pan fry the scallops for about 2 minutes on each side. Keep warm.

Add the diced tomatoes and whipped cream to the mussel mixture, then spoon into large bowls and top with the scallops. Serve.

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