Seafood Fritto Misto with Caper-Butter Sauce

submitted by ShopRite Yardley

Prep: 30 minutes • Cook: 18 minutes • Serves: 10

2           garlic cloves, minced

3/4       cup unsalted butter (1 1/2 sticks)

1/4       cup drained capers

1/4       cup fresh lemon juice

3           tablespoons finely chopped fresh parsley, divided

3 1/2    cups panko breadcrumbs

4           large eggs

1           cup all-purpose flour

1           pound raw 16-21 count peeled and deveined shrimp, thawed if necessary

1           package (10.6 ounces) scallops, thawed if necessary

1           package (10.6 ounces) calamari rings and tentacles, thawed if necessary

1           cup canola oil, divided

              Lemon wedges for serving (optional)

1. Preheat oven to 175°; line 1 rimmed baking pan with parchment paper and 1 rimmed baking pan with paper towels.
2. In medium saucepot, heat garlic, butter, 1/2 teaspoon salt and 1/4 teaspoon pepper over medium heat until butter melts; stir in capers, lemon juice and 1 tablespoon parsley. Remove from heat; cover to keep warm. Makes about 1 1/4 cups.
3. In wide, shallow dish, whisk breadcrumbs and remaining 2 tablespoons parsley. In separate shallow dish, whisk eggs; place flour in third shallow dish. Holding tail end of shrimp, dredge in flour, shaking off excess, then dip in egg, then in breadcrumbs to coat; place on parchment-lined pan. Repeat with scallops and calamari.
4. In large skillet, heat 1/4 cup oil over medium heat. In batches, add seafood; cook shrimp 4 minutes, scallops 3 minutes and calamari 2 minutes or until golden brown and internal temperature reaches 145°, turning once and adding remaining 3/4 cup oil to skillet as needed. Transfer seafood to paper towel-lined pan and sprinkle with salt to taste, if desired; keep warm in oven while cooking remaining seafood. Makes about 10 cups.
5. Serve seafood with warm butter mixture and lemon wedges, if desired.

Approximate nutritional values per serving (1 cup seafood, 2 tablespoons butter mixture ): 546 Calories, 39g Fat, 11g Saturated Fat, 246mg Cholesterol, 481mg Sodium, 25g Carbohydrates, 1g Fiber, 1g Sugars, 0g Added Sugars, 22g Protein

Chef Tip(s):

Seafood can be breaded and refrigerated up to 4 hours in advance; let stand at room temperature 10 minutes before frying.