Fritto Misto of Calamari, Lemon, and Scallops

Name: Fritto Misto of Calamari, Lemon, and Scallops
Prep time: 18 min
Cook time: 18 min
Total time: 18 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams fresh calamari, cleaned and drained; 473 milliliters cornstarch; 2 lemons, cut into 1/4-inch thick slices, plus 2 lemons, cut in wedges for garnish; 2 liters extra-virgin olive oil, for frying; 1 Tbsp salt; 4 servings Salt and freshly ground black pepper; 227 grams sea scallops, cut in 1/2 across the equator, (dry or diver)

Fritto Misto of Calamari, Lemon, and Scallops takes roughly 18 minutes from beginning to end. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 1240 calories, 25g of protein, and 97g of fat per serving. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 4. It works well as a main course. A mixture of calamari, salt, lemons, and a handful of other ingredients are all it takes to make this recipe so scrumptious. If you like this recipe, you might also like recipes such as Fritto Misto, Fritto Misto, and Fritto Misto.

Instructions

Pour enough oil into a deep pan to fill the pan a little less than halfway. Be sure to use a pan into which you can insert a large basket, or strainer with a handle, for frying.

Ingredients you will need

Cooking Oil

Equipment you will use

Sieve

Frying Pan

Heat the oil over medium-high heat until just smoking. If you have a high temperature thermometer, the temperature of the oil throughout the frying process should remain at about 360 to 375 degrees F.

Ingredients you will need

Cooking Oil

Equipment you will use

Kitchen Thermometer

In a wide, shallow bowl, mix 1/2 the calamari, 1/2 the lemon slices, and 1/2 the scallops.

Ingredients you will need

Squid

Scallops

Lemon

Equipment you will use

Bowl

Sprinkle the mixture with 1 cup cornstarch and salt and, using your hands, toss the mixture quickly so that the cornstarch coats everything. Toss the coated mixture into the basket (or large strainer) with a handle. Bat the strainer against your hand to shake off any excess cornstarch.

Ingredients you will need

Corn Starch

Shake

Salt

Equipment you will use

Sieve

Carefully drop the coated seafood and lemon mixture into the hot oil and cook until golden brown and crispy, about 1 minute.

Ingredients you will need

Seafood

Lemon

Cooking Oil

Remove the fritto to a plate lined with paper towels to drain. Immediately repeat, combining the remaining lemons, calamari, scallops, and cornstarch.

Ingredients you will need

Corn Starch

Squid

Scallops

Lemon

Equipment you will use

Paper Towels

Season the hot fried foods with salt and pepper and serve immediately with fresh lemon wedges.

Ingredients you will need

Salt And Pepper

Lemon Wedge

Equipment

Ingredients

Servings:

454grams

fresh calamari, cleaned and drained 473milliliters

cornstarch 2

lemons, cut into 1/4-inch thick slices, plus 2 lemons, cut in wedges for garnish 2liters

extra-virgin olive oil, for frying 1Tbsp

salt 4servings

Salt and freshly ground black pepper 227grams

sea scallops, cut in 1/2 across the equator, (dry or diver)

Recommended wine: Pinot Noir, Chardonnay, Chenin Blanc

Pinot Noir, Chardonnay, and Chenin Blanc are great choices for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. One wine you could try is King Estate Domaine Pinot Noir. It has 4.6 out of 5 stars and a bottle costs about 50 dollars.