Preheat oven to 475°F.

Thinly slice green and white parts of scallion; mince oregano; thinly mince garlic. Cut 3 wide strips of lemon peel (without pith).

Heat oil in a large, oven proof skillet over medium-high heat. Once shimmering, add garlic and stir for 1 minute. Add tomatoes,clam juice, wine, sugar, oregano and lemon strips. Season. with. salt and pepper. Cook for about 20 minutes, stirring once or twice; sauce should thicken. Discard lemon zest. Add shrimp and scallops to pan, stir and cook for a minute. or two. Break pieces of feta and sink pieces into sauce. Spread scallions on top of sauce. Roast in oven 3 to 5 minutes until seafood is cooked through.

Cut lemon in half; squeeze juice over dish. Serve hot.