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Squid, Bay Scallops and Peas
From Dorothy McNett's recipes at www.dorothymcnett.com. I use the frozen petite peas when fresh peas are not available but read the labels carefully. Just peas please, no preservatives!
1-2 tablespoons olive oil or butter, or a combo
Heat heavy bottomed skillet with oil or butter. Cut squid into rings or strips, if desired, as it is easier to cook evenly. Sprinkle with herbs, salt and pepper. Cook the squid and the scallops together 1-2 minutes, or until just done. Do not overcook, turn down to medium heat if needed. When done, remove seafood to a beautiful platter or bowl. Put the peas and the wine into the hot pan and cook and stir to reduce the liquids, only about 1 minute. Pour the peas over the seafood, eat and enjoy!
Recipe created 2011-01-11.