Scallops, Shrimp, Calamari, Oh My!

• 3 tablespoons extra-virgin olive oil
• 2 1/2 tablespoons seasoned rice vinegar (or apple cider vinegar)
• 1 1/2 tablespoons coarsely chopped fresh tarragon (I used 1/2 teaspoon dried)
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon sugar
• 3 celery stalks, thinly sliced diagonally, plus 1/4 cup loosely packed celery leaves
• 2 small fennel bulbs, thinly sliced crosswise, plus 1 tablespoon chopped fennel fronds
• 1 firm, crisp apple (such as Pink Lady, Gala, or Granny Smith), julienned
• Kosher salt and freshly ground black pepper

Whisk first 5 ingredients in a medium bowl. Add celery and celery leaves, thinly sliced fennel and chopped fennel fronds, and apple; toss to coat. Season to taste with salt and pepper.[/recipe]

[recipe title=”Shrimp & Stuffed Calamari Fra Diavolo (sauce is adapted from Cooks Illustrated)”]

prepare the stuffed calamari first (see recipe below)

1 1/2 pounds (26 to 30 count) shell on shrimp, peeled and deveined, reserve shells

1/2 teaspoon kosher salt

1 (28 oz) can crushed tomatoes

3 tablespoons olive oil

1 cup dry white wine (I like Bogle Chardonnay)

6 cloves garlic, minced

1/2 to 1 teaspoon crushed red pepper flakes (just depends how spicy you like it)

1/2 teaspoon dried oregano

2 anchovy fillets

1/4 cup chopped fresh basil

1/4 cup chopped fresh flat leaf parsley

Toss shrimp with salt; set aside. Pour tomatoes in a fine mesh colander set over a bowl to drain for about 5 minutes. Transfer drained tomatoes to a bowl and reserve the juice. Do not rinse colander. Heat 1 tablespoon olive oil in large skillet over high heat until shimmering. Add reserved shrimp shells and cook, stirring frequently, for 2 to 4 minutes or until skillet starts to turn brown. Carefully, add wine and simmer 2-4 minutes or until reduced to about 2 tablespoons. Add reserved tomato juice to skillet; simmer for 5 minutes. Pour contents of skillet into colander set over a bowl. Discard shrimp shells; reserve liquid. Heat remaining olive oil in skillet over medium heat. Add garlic, crushed red pepper and oregano, stirring for 1 minute. Add anchovies, breaking them up with a wooden spoon. Add tomatoes and reserved tomato juice mixture. Increase heat to medium-high and simmer for 5 minutes or until thickened. Add stuffed calamari, cover and simmer for 18 to 20 minutes, turning once, or until tender. During last 5 minutes of cooking time add shrimp. Stir in basil and parsley. Serve over pasta or with a nice piece of crusty bread. Fry up some tentacles as a garnish to really gild the lily. Serves 6.[/recipe]

 

[recipe title=”Stuffed Calamari”]

6 tablespoons butter

2 cloves, minced garlic

1/4 cup squid tentacles, minced

1/4 cup chopped clams

juice of 1/2 lemon

3/4 cup panko bread crumbs

6 squid bodies

1 tablespoon chopped flat leaf parsley

kosher salt and fresh ground pepper

Melt 5 tablespoons butter in skillet over medium heat. Add garlic, tentacles and clams; cook, stirring, for 1 minute. Scrape contents of skillet into a medium bowl. Add lemon juice and panko; mix well. Fill the squid bodies with stuffing (use your hands); secure ends with wooden toothpicks. Melt remaining 1 tablespoon butter in same skillet over medium heat. Add stuffed squid and brown on both sides–just a minute or two per side.[/recipe]

P.S. I know you all are wondering about that framed Christmas card–it was made by my very talented friend Betsy.