Try this one, Its great............

SQUID AND SCALLOPS

Allow 3 queen scallops per person.
Allow 1 med squid tube with tentacles per person
- choose tubes all same size.

First,
Remove the skirt and coral from scallop
rinse scallop meat and place in fridge on kitchen paper. Remove skin from squid and cut into rings -
the thicker the body of squid the thinner the rings should be
and vice versa. Rinse tentacles well to remove grit. Leave the length whole but divide into 2 or 3 depending on thickness - leave small tentacles together and separate larger ones (to help even cooking). Place squid on kitchen paper to absorb excess water.

When ready to assemble have salad garnish ready and 2 frying pans - a heavy skillet for the scallops and a lighter pan for the squid. Sprinkle a little salt on the scallops about 6 - 10 min before cooking. Cook scallops first, searing on both sides and removing pan from heat to rest and finish cooking. Place some clarified butter in squid pan and heat until almost smoking. Swirl butter around pan to coat then remove excess butter. Throw in squid - leave for 30 seconds to let heat in pan recover (you can season lightly at this stage), toss until evenly seared and remove from heat while still opaque. Timing is crucial, as the squid will carry on cooking in pan. Plate up squid first and scallops on top. Drizzle with a little dill, mustard & honey dressing and serve while squid & scallops are still warm and opaque. Have a good wedge of lemon handy.



Enjoy

John

( Drooling over me keyboard )