Calamari and Scallops with Lemon Garnish

Serves 0

Katherine Hampton

ingredients

2 quarts extra-virgin olive oil, for frying
1 pound fresh calamari, cleaned and drained
2 lemons, cut into 1/4-inch thick slices, plus 2 lemons, cut in wedges for garnish
1/2 pound sea scallops, cut in 1/2 across the equator, (dry or diver)
2 cups cornstarch
1 tablespoon salt
Salt and freshly ground black pepper

1
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. 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. In a wide, shallow bowl, mix 1/2 the calamari, 1/2 the lemon slices, and 1/2 the scallops. 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.
2
Carefully drop the coated seafood and lemon mixture into the hot oil and cook until golden brown and crispy, about 1 minute. Remove the fritto to a plate lined with paper towels to drain. Immediately repeat, combining the remaining lemons, calamari, scallops, and cornstarch.
3
Season the hot fried foods with salt and pepper and serve immediately with fresh lemon wedges.

Source: Katherine Hampton