Squid Stuffed with Clams or Scallops

Categories: Seafood | Main dish

Serves: 4 Servings

Ingredients:

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

Instructions:
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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