Sautéed Squid With Scallions and Garlic
Published January 8, 1991
- Total Time
- 10 minutes
- Rating
- Comments
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Ingredients
4 cups water
2 pounds squid, thoroughly cleaned
3 tablespoons olive oil
1 ½ tablespoons unsalted butter
About 15 scallions, tips and damaged leaves removed, remainder cut into 1-inch pieces (about 2 ¼ cups)
¾ teaspoon salt
¾ teaspoon freshly ground black pepper
3 to 4 cloves garlic, peeled, crushed and chopped (1 ½ teaspoons)
3 tablespoons chopped parsley
Nutritional analysis per serving (6 servings)
8 grams carbs; 360 milligrams cholesterol; 238 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 12 grams fat; 1 gram fiber; 371 milligrams sodium; 24 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring water to a boil in a saucepan. Meanwhile, cut the body of the squid lengthwise into ½-inch strips and the tentacles into pieces. When the water is boiling, drop the squid into the water and cook it for 30 seconds (the water will not return to the boil). Drain and set aside.
- Step 2
At serving time, divide the oil and butter between two skillets and place the skillets over high heat. When very hot, add the scallions and saute for about 10 seconds. Then add the squid, salt and pepper, and saute over high heat for 2 to 3 minutes. Mix in the garlic and parsley and divide among six plates. Serve immediately.
Private Notes
Comments
We liked this. Very easy and a good alternative to fried. A squeeze of lemon improved it.