No words of wisdom today. Just recipes from my 7 fishes Christmas Eve feast as requested by a few readers. Don’t you just love scallops, shrimp and calamari. Since there were so many courses I did small plates, so I recommend 3 scallops per person for the first dish.
Hint: only buy wild-caught “dry” sea scallops. DO NOT buy scallops sitting in a preservative. Ask your fish monger if you are not sure. The difference in taste is incredible. Pat the scallops dry with paper towels. Season them (both sides) with kosher salt and freshly ground pepper. Swirl a tablespoon of butter and a tablespoon of oil (I have been using avocado oil lately as it has a high smoke point, but vegetable oil will do) in a skillet (I like cast iron) over medium-high heat. Sear your scallops about 2 minutes per side or until just opaque. Serve with the slaw which I found on Epicurious.com. I did swap out apple cider vinegar for the rice vinegar only because I wanted the slaw to be a little sweeter. And to get really thin slices of vegetables use a mandolin if you have one. Mound some slaw in the center of the plate and place the scallops around the slaw. Your taste buds are going to be so happy. You are welcome.Print
sauce is adapted from Cooks Illustrated
prepare the stuffed calamari first (see recipe in Notes)
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.
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.
- Category: Main dish
- Method: stovetop
Keywords: seafood, calamari, shrimp, feast of the seven fishes, Christmas eve dinner, fry diabolo sauce
P.S. I know you all are wondering about that framed Christmas card–it was made by my very talented friend Betsy.