Marinate the seafood in combination of lemon juice, white wine, parsley, chives and paprika for least for 2 hours.

Reserve marinade while searing scallops in a non-stick pan.

Steam shrimp and clams. Remove scallops and shrimp from pan; peel and clean shrimp; set aside.

Steam sea shallots and garlic, add tomato paste and roast briefly.

Deglase with marinade.

Liquefy cornstarch with a little water and stir into the boiling sauce to thicken slightly.

Add remaining ingredients.

Serve the seafood with the sauce.