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Fritto Misto of Calamari, Lemon and Sea Scallops
1 lb Fresh calamari; cleaned, drained
2 Lemons; cut 1/8" thick slices
1/2 lb Sea scallops; cut in half across the equator
2 c Cornstarch
2 qt Pomace oil; for frying
Salt; to taste
Freshly-ground black pepper; to taste
2 Lemons; cut into wedges for garnish
Heat oil in deep pan with basket until just smoking. In a wide shallow
bowl, mix half the calamari, half of the lemon slices and half the
scallops. Sprinkle with 1 cup corn starch and toss quickly with hands to
coat. Toss into larger strainer with a handle and bat against hand to
remove excess cornstarch. Drop coated sea food and lemons into oil and cook
until golden brown and crispy (about 1 minute). Remove to a plate lined
with paper towels to drain. Immediately repeat with remaining lemons,
calamari, scallops and cornstarch. Season hot fried foods with salt and
pepper and serve immediately with fresh lemon wedges. This recipe yields 4
servings as antipasto.
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