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Squid and Scallops In The Green
From Dorothy McNett's recipes at www.dorothymcnett.com. This is a perfect main dish for two. Serve with crusty baguette slices and Chardonnay or Chenin Blanc. Delicious!
1 squid steak (fresh and local)
Sprinkle the steak and scallops with sea salt and paprika. In heavy bottomed skillet gently heat the oil about 1-2 minutes to get it hot but not smoking. First cook the onion in the oil about 30-40 seconds and then put the squid steak in the center of the pan and the scallops around it. Cook about 1 minute. Turn steak and scallops over. Cook another 1-2 minutes, removing the squid first and placing on a plate. When scallops are done (do not overcook!), scoot them aside and pour in the wine or sherry. Using a silicone spatula, stir for about 30-40 seconds, or until wine has reduced a bit and you have scraped up all of the nice flavors into the juices. Arrange the greens on a platter, place the squid steak in the center and arrange the scallops around it. Drizzle with the pan juices. If desired, sprinkle with just a few grains of black sea salt. Enjoy!
Recipe created 2009-04-08.