Making the perfect “A Bologna” – Calamari, Scallops and Clams with Roasted Fingerlings and Arugula Salad should only take approximately 1 hr 30 min . It’s considered an Intermediate level recipe. Below are the ingredients and directions for you to easily follow. The “A Bologna” – Calamari, Scallops and Clams with Roasted Fingerlings and Arugula Salad recipe can feed your family for 4 servings.
There are many different ways to make this “A Bologna” – Calamari, Scallops and Clams with Roasted Fingerlings and Arugula Salad recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Cookware items below that might be necessary for this “A Bologna” – Calamari, Scallops and Clams with Roasted Fingerlings and Arugula Salad recipe.
“A Bologna” – Calamari, Scallops and Clams with Roasted Fingerlings and Arugula Salad Popular Ingredients
- 2 pounds fingerling potatoes, halved lengthwise
- 7 tablespoons olive oil, divided
- Salt and freshly ground black pepper
- 1/2 bottle Riesling wine
- 2 shallots, minced
- 1 pint heavy cream
- 20 manilla clams
- 2 tablespoons butter
- 1 small bunch fresh chives, minced
- 1 small bunch fresh flat-leaf parsley, minced
- 1 small can pitted black olives
- 2 whole calamari, cleaned
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 bag panko breadcrumbs
- 4 large sea scallops, rinsed and dried
- Arugula Salad, recipe follows
- 8 ounces baby arugula, rinsed
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 lemon, juiced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Steps for making “A Bologna” – Calamari, Scallops and Clams with Roasted Fingerlings and Arugula Salad
- Preheat the oven to 400 degrees F.
- Toss the potatoes with 3 tablespoons olive oil, 1 tablespoon salt and 1 teaspoon pepper. Place on a sheet pan and roast until fully cooked, about 30 minutes.
- While the potatoes are cooking, start the clam sauce. In a medium pot, add the wine and shallots and cook until the wine has reduced by half. In a small pot, place the heavy cream and cook until reduced by half.
- While the wine and the cream are reducing, scrub the clams thoroughly, rinse and drain in a colander. Add the clams to the reduced wine mixture and simmer until the clams open. Add the reduced cream, the butter, chives, parsley and black olives. Cook 1 minute more and remove from the heat. Check for seasoning and add more salt and pepper, if necessary. Cover and set aside.
- Begin prepping the calamari. Sprinkle the calamari with salt and pepper. Set up 3 small bowls with the flour, beaten eggs and panko breadcrumbs. Dredge the seasoned calamari first into the flour, then the eggs and finally into the panko. Heat a large nonstick saute pan over medium-high heat and add 2 tablespoons olive oil. Saute the calamari steaks until golden brown, roughly 2 minutes per side. Finish in the oven for another 5 minutes.
- After the potatoes and the calamari have cooked, remove from the oven, slice the calamari in half and set aside. Turn the oven up to broil. Toss the scallops with the remaining 2 tablespoons olive oil, salt and pepper and lay out on a foil-lined sheet pan. Place in the broiler and cook until the scallops are golden brown, 3 to 4 minutes.
- In the meantime, heat up the clam sauce over low heat. To serve place a few potatoes on the plate, follow with a calamari steak, then a scallop and pour the clam sauce along the side. Top with the Arugula Salad.
- Lightly toss the baby arugula in the olive oil, garlic, lemon juice, salt and pepper.
Popular Categories for this Recipe
- Clam Recipes
- Shellfish Recipes
- Scallop Recipes
- Squid Recipes
You might need the following Cookware
In this section we’ve listed Cookware items that might be helpful to make this “A Bologna” – Calamari, Scallops and Clams with Roasted Fingerlings and Arugula Salad recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
