A Bologna - Calamari, Scallops and Clams with Roasted Fingerlings and Arugula Salad Recipe

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A Bologna - Calamari, Scallops and Clams with Roasted Fingerlings and Arugula Salad
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Ingredients
23
Count
Nutrition
1705
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Arugula Salad:
  9. Lightly toss the baby arugula in the olive oil, garlic, lemon juice, salt and pepper.
  10. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1705.14 Kcal (7139 kJ)
Calories from fat 830.84 Kcal
% Daily Value*
Total Fat 92.32g 142%
Cholesterol 268.06mg 89%
Sodium 3164.29mg 132%
Potassium 1988.17mg 42%
Total Carbs 196.29g 65%
Sugars 5.99g 24%
Dietary Fiber 20.37g 81%
Protein 30.69g 61%
Vitamin C 98.3mg 164%
Vitamin A 0.1mg 2%
Iron 7.3mg 40%
Calcium 311.4mg 31%
Amount Per 100 g
Calories 229.85 Kcal (962 kJ)
Calories from fat 111.99 Kcal
% Daily Value*
Total Fat 12.44g 142%
Cholesterol 36.13mg 89%
Sodium 426.54mg 132%
Potassium 268mg 42%
Total Carbs 26.46g 65%
Sugars 0.81g 24%
Dietary Fiber 2.75g 81%
Protein 4.14g 61%
Vitamin C 13.3mg 164%
Iron 1mg 40%
Calcium 42mg 31%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 41
    Points
  • 46
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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