Seafood by the sea, the way it should be

This is how I like to eat when I am by the sea

I really can't recommend this fish shop on the seafront in Eastbourne enough. I cooked the clams simply, in cider, adding a bit of crushed garlic, seasoning and a bay leaf, and simmering until they all opened up (of course, as with mussels, you need to chuck any ones that are already open beforehand). The prawns and scallops were fried together on a large pan with olive oil and more crushed garlic. Once they were nearly ready, after about 4 min (2 each side), I squeezed half a lemon on top, seasoned them with sea salt and freshly ground pepper and gave them one more minute, covered. They produced this lovely, seafoody, orange sauce all by themselves. Clever prawns