Eight Bells

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Monday, September 03, 2007

Squid and Scallop Salad

We almost always call into the Coromandel Smoking Co. on the way back from Coromandel. They have a great range of smoked and fresh seafood and we picked up some of their excellent lime and cracked pepper Trevally and some fresh scallops. This is a quick and very tasty little salad, preparation time is around twenty minutes.

Fresh squid, cut in to rings
Romano cheese, shaved
Lemon oil
Self raising flour
Salt & fresh, coarsely ground black pepper

Heat a large frying pan and add a tablespoon of lemon oil. Flour the scallops and squid rings and fry in batches (to avoid steaming) adding lemon zest and plenty of the ground black pepper. The squid and scallops will only take 2-3 minutes to cook, remove when they are just starting to turn golden brown. Keep the cooked seafood in the oven to keep warm while you finish off the remainder
Arrange lettuce and Radicchio on plates and sprinkle on the Romano. Add the squid and scallops, squeeze lemon juice over and serve.


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