1. Shell and devein prawns; cut scallops in half. Drain anchovies on absorbent paper, cut into small pieces. Place water and wine in pan, add scallops and cook 1 minute; remove and drain. Heat oil in pan, add peeled and chopped tomato paste, stir until combined, cook 2 minutes.

2. Add all seafood to pan and cook further 1 minute. Add parsley and mint and stir through. Season with salt and pepper.