Squid and Scallops In The Green Recipe

From Dorothy McNett's Recipe Book.

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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)
4 sea scallops (fresh and local)
herbed sea salt
1 tablespoon extra virgin olive oil
1/2 shallot diced or 1 green onion, slivered

1-2 tablespoons white wine or sherry
fresh mixed greens or torn butter lettuce
few sprinkles of black sea salt

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.

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