Title: Squid Stuffed with Clams or Scallops
Categories: Seafood Main
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 |
| 1 | | Egg |
| | | Tomato sauce |
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.