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Squid Stuffed with Clams or Scallops

 

41

Yield

4

servings

Prep

20

min

Cook

1

hrs

Ready

1

hrs

Trans-fat Free
 

Ingredients

8 medium squid
cleaned
*
1 large shallots
minced
*
1 cloves garlic
peeled and minced
3 tablespoons butter, unsalted
1 teaspoon sundried tomatoes
1 cup clams
or chopped scallops
2 tablespoons white wine
dry
1 tablespoon parsley leaves
chopped
1 pinch thyme
*
1 x black pepper
to taste
*
½ cup bread crumbs
1 each eggs
1 x tomato sauce
*

Directions

Preheat oven to 350℉ (180℃).

Rinse squid and drain. Chop tentacles coarsley.

Set aside. Sauté shallot and garlic in 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 115g (4.1 oz)
Amount per Serving
Calories 55939% of calories from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 9g 46%
Trans Fat 0g
Cholesterol 538mg 179%
Sodium 696mg 29%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 7%
Sugars g
Protein 90g
Vitamin A 18% Vitamin C 43%
Calcium 15% Iron 80%
* based on a 2,000 calorie diet How is this calculated?

 

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