"A Bologna" - Calamari, Scallops And Clams With Roasted Fingerlings And Arugula Salad
Serves: 2
Irma Bergnaum
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
55
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Olive Oil1 tsp
Salt2 tbsps
Butter1 small
Chives (bunch fresh, minced)1 small
Pitted Black Olives (can)1 cup
All-Purpose Flour4 large
Sea Scallops (rinsed and dried)1 clove
Garlic (minced)Directions:
1
Preheat the oven to 400 degrees F
2
Toss the potatoes with 3 tablespoons olive oil, 1 tablespoon salt and 1 teaspoon pepper
3
Place on a sheet pan and roast until fully cooked, about 30 minutes
4
While the potatoes are cooking, start the clam sauce
5
In a medium pot, add the wine and shallots and cook until the wine has reduced by half
6
In a small pot, place the heavy cream and cook until reduced by half
7
While the wine and the cream are reducing, scrub the clams thoroughly, rinse and drain in a colander
8
Add the clams to the reduced wine mixture and simmer until the clams open
9
Add the reduced cream, the butter, chives, parsley and black olives
10
Cook 1 minute more and remove from the heat
11
Check for seasoning and add more salt and pepper, if necessary
12
Cover and set aside
13
Begin prepping the calamari
14
Sprinkle the calamari with salt and pepper
15
Set up 3 small bowls with the flour, beaten eggs and panko breadcrumbs
16
Dredge the seasoned calamari first into the flour, then the eggs and finally into the panko
17
Heat a large nonstick saute pan over medium-high heat and add 2 tablespoons olive oil
18
Saute the calamari steaks until golden brown, roughly 2 minutes per side
19
Finish in the oven for another 5 minutes
20
After the potatoes and the calamari have cooked, remove from the oven, slice the calamari in half and set aside
21
Turn the oven up to broil
22
Toss the scallops with the remaining 2 tablespoons olive oil, salt and pepper and lay out on a foil-lined sheet pan
23
Place in the broiler and cook until the scallops are golden brown, 3 to 4 minutes
24
In the meantime, heat up the clam sauce over low heat
25
To serve place a few potatoes on the plate, follow with a calamari steak, then a scallop and pour the clam sauce along the side
26
Top with the Arugula Salad
27
Lightly toss the baby arugula in the olive oil, garlic, lemon juice, salt and pepper