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Baked Squid and Scallops - (Calamari E Cappesante Al Forno)
4 fresh or frozen squid - (abt 6" long)
1/2 cup olive oil
1 large garlic clove -- peeled and minced
1 medium onion -- peeled and minced
1/4 pound bay scallops
1 teaspoon fine sea salt
1 teaspoon capers in brine -- drained
1/2 cup toasted bread crumbs
2 plum tomatoes -- peeled, seeded, and diced
1/4 cup dry white wine
Freshly-ground black pepper -- to taste
Clean the squid by pulling the head away from the body, removing the pen (plasticlike bone). Cut the tentacles below the eyes and save. Rinse the squid body clean and pull off the outer purple skin and discard. Drain the squid on paper towels and set aside. Rinse the tentacles, dice them, and set aside.
In a large skillet, heat 1/4 cup of the olive oil. Add the garlic, onion, and tentacles and saute the mixture for about 4 minutes. Add the scallops and continue sauteing for 3 minutes.
Transfer the mixture to a bowl; add the sea salt, capers, and bread crumbs and mix well. Divide the mixture and stuff into each squid body. Close the openings with a toothpick and set aside.
Heat the remaining 1/4 cup olive oil in a large skillet, add the stuffed squid, and brown slowly over low heat for 5 minutes. Raise the heat to medium, add the tomatoes and wine, and cook for 2 minutes. Cover the skillet, lower the heat, and simmer for 15 to 20 minutes, or until the squid are easily pierced with a knife. Serve immediately with some of the pan juices poured over the top.
This recipe yields 4 servings.