Seafood Fritto Misto with Caper Butter SauceSeafood Fritto Misto with Caper Butter Sauce
Seafood Fritto Misto with Caper Butter Sauce
Seafood Fritto Misto with Caper Butter Sauce
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Recipe - Dearborn Market
SeafoodFrittoMistowithCaperButterSauce.jpg
Seafood Fritto Misto with Caper Butter Sauce
Prep Time30 Minutes
Servings10
Cook Time18 Minutes
Calories546
Ingredients
1 pound raw 16-21 count peeled and deveined shrimp, thawed if necessary
2 garlic cloves, minced
3/4 cup unsalted butter (1 1/2 sticks)
1/4 cup drained capers
1/4 cup fresh lemon juice ( plus wedges for serving )
3 tablespoons finely chopped fresh parsley, divided
3 1/2 cups panko breadcrumbs
4 large eggs
1 cup all-purpose flour
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
Directions

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.

 

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

 

Nutritional Information

  • 39 g Total fat
  • 11 g Saturated fat
  • 246 mg Cholesterol
  • 481 mg Sodium
  • 25 g Carbohydrates
  • 1 g Fiber
  • 1 g Sugars
  • 0 g Added sugars
  • 22 g Protein

30 minutes
Prep Time
18 minutes
Cook Time
10
Servings
546
Calories

Shop Ingredients

Makes 10 servings
1 pound raw 16-21 count peeled and deveined shrimp, thawed if necessary
Bowl & Basket Ez-Peel Raw Shrimp, Extra Jumbo, 32-40 shrimp per bag, 32 oz
Bowl & Basket Ez-Peel Raw Shrimp, Extra Jumbo, 32-40 shrimp per bag, 32 oz
$19.98$9.99/lb
2 garlic cloves, minced
Fresh Garlic
Fresh Garlic
$1.12 avg/ea$4.49/lb
3/4 cup unsalted butter (1 1/2 sticks)
Bowl & Basket Sweet Cream Unsalted Butter, 4 count, 16 oz
Bowl & Basket Sweet Cream Unsalted Butter, 4 count, 16 oz
$4.29$4.29/lb
1/4 cup drained capers
Cento Capote Capers, 3 oz
Cento Capote Capers, 3 oz
$2.69$0.90/fl oz
1/4 cup fresh lemon juice ( plus wedges for serving )
Lemon 1 ct, 1 each
Lemon 1 ct, 1 each
$0.60
3 tablespoons finely chopped fresh parsley, divided
Curly Parsley, 1 bunch, 1 each
Curly Parsley, 1 bunch, 1 each
$2.49
3 1/2 cups panko breadcrumbs
Aleias Original Real Panko, 12 oz
Aleias Original Real Panko, 12 oz
$7.99$0.67/oz
4 large eggs
Bowl & Basket Cage Free Brown Eggs, Large, 12 count, 24 oz
Bowl & Basket Cage Free Brown Eggs, Large, 12 count, 24 oz
$3.99
1 cup all-purpose flour
Gold Medal All Purpose Flour, 5 lb
Gold Medal All Purpose Flour, 5 lb
$5.29$1.06/lb
1 package (10.6 ounces) scallops, thawed if necessary
Not Available
1 package (10.6 ounces) calamari rings and tentacles, thawed if necessary
Not Available
1 cup canola oil, divided
Spectrum Culinary Avocado Oil, 8 fl oz
Spectrum Culinary Avocado Oil, 8 fl oz
$10.99$1.37/fl oz

Nutritional Information

  • 39 g Total fat
  • 11 g Saturated fat
  • 246 mg Cholesterol
  • 481 mg Sodium
  • 25 g Carbohydrates
  • 1 g Fiber
  • 1 g Sugars
  • 0 g Added sugars
  • 22 g Protein

Directions

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.

 

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