Frutti di Mare Arrosto (Pan-roasted Seafood Antipasto)
This hot antipasto, easy to prepare and lovely to behold, turns a simple pasta dinner into a special event. Serve it with good, crusty bread to sop up the sauce. Or pair it with a simple arugula salad and serve it as a light main course for lunch.
Serves 6-8 as an antipasto, or 4 as a main course.
1/2 pound squid (tentacles and tubes)
1/2 pound sea scallops
1 pound shrimp (shelled and deveined)
1/4 cup olive oil
1/2 pound cherry tomatoes, halved
1 tablespoon chopped rosemary leaves, plus additional rosemary for garnish, if desired
4 cloves garlic, minced
1/2 teaspoon sea salt
Freshly ground black pepper
1/3 cup (loosely packed) roughly chopped Italian parsley
Juice of half a small lemon, plus lemon wedges for garnish
1. Heat the oven to 450 degrees. Slice the squid tubes into 3/4-inch rings; cut any large tentacles in half. Cut each scallop in half or quarters, depending on its size.
2. Place the squid, scallops and shrimp in a large, shallow baking dish. Drizzle the olive oil over it, add the cherry tomatoes, chopped rosemary, garlic, salt and a generous amount of freshly ground black pepper, and toss to combine.
3. Roast, uncovered, for 25 minutes, tossing with a spoon halfway through. Add the lemon juice and parsley, toss to combine, taste and adjust seasoning. Transfer to a serving bowl or platter, garnish with rosemary branches and lemon wedges and serve immediately.