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Title: Squid stuffed with clams or scallops
Categories: Seafood, Main dish
Yield: 4 Servings
8 Medium squid, cleaned
1 Large shallot, minced
1 Garlic clove, minced
3 tb Unsalted butter
1 ts Sun dried tomatoes
1 c Clams or chopped scallops
2 tb Dry white wine
1 tb Chopped parsley
Pinch of thyme
Pepper to taste
1/2 c Breadcrumbs
Preheat oven to 350 deg F. Rinse squid and drain. Chop tentacles
coarsley. Set aside. Saute shalot and garlicin butter over medium
heat in a heavy skillet until soft.
Add tomatoes, tentacles, clams or scallops, wine, parsley, thyme,
and pepper and cook, stirring over medium heat for 3 minutes. Remove
from heat, stir in breadcrumbs and egg.
Spoon stuffing mix into squid bodies, tie ends closed with kitchen
string and arrange in a single layer in a baking dish. Cover and bake
about 1 hour or until tender.
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