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1. Set medium pot fitted with lid over medium-high heat. Add wine and reduce for 2 minutes, or until 1/4 its original volume. Meanwhile, set fine mesh strainer over small bowl.
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2. Add clams to pot and cover with lid. Shaking pot occasionally, cook 3-4 minutes, or until all clams open. Pour contents through strainer, separating clams from cooking liquid.
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3. Set 10-inch oven-proof skillet over medium heat. Stir in olive oil and garlic and cook 1 minute, or until garlic turns golden. Add tomato paste and cook 30 seconds, stirring constantly so garlic does not burn.
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4. Add tomatoes, clam cooking liquid, sugar, oregano, 1/2 teaspoon salt and pepper to pan. Using a vegetable peeler, remove 2 long strips of zest from lemon and add to pan. Simmer 15-17 minutes, or until sauce thickens. Season with salt and pepper to taste. While sauce simmers, preheat broiler and remove 3/4 of clams from shells.
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5. Stir scallops into sauce and cook 1 minute. Remove from heat, stir in shelled clams and shrimp, and scatter feta and scallions over top. Nestle clams in shells into sauce.
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6. Transfer pan to oven and broil 3-5 minutes, or until shrimp and scallops are just cooked through.
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7. To serve, squeeze 1/2 tablespoon lemon juice over top. Finish with a drizzle of olive oil.
