November 16, 2022
Pan Fried Calamari Steaks with Charred Lemon and Lemon Beurre Blanc
Calamari steaks are often tough but pounding them to a very thin steak means that they cook quickly and stay nice and tender! Because they are sweet and lean, they go well with a rich butter sauce, a bit of balance with bitter arugula, and contrast with charred lemon, which is squeezed on top just before eating.
Servings: 2
Calories: 675kcal
Ingredients
Beurre Blanc
- 4 ounces cold unsalted butter cut into 1/2-inch cubes
- 1/4 cup dry white wine
- 1 1/2 tablespoons lemon juice
- 1/2 tablespoon finely chopped shallot
- 1 garlic clove minced
- salt to taste
Calamari Steaks
- 2 calamari steaks pounded to 1/8 inch thick (I like to place them into a large ziplock and use a rolling pin to flatten)
- 1/2 cup pork panko plus more as needed
To Serve
- 1 lemon halved
- 1/2 tablespoon butter softened
- 1/2 cup arugula
Instructions
For the Beurre Blanc
- Combine the wine, vinegar, juice, shallots, and garlic and bring to a boil. Adjust heat to medium-high and reduce the volume to about 1 tablespoon, about 10 minutes.
- Strain this mixture through a fine sieve into a container and add two pieces of butter. Using an immersion blender, puree until smooth. With the blender running, continue adding butter, one piece at a time, until it is all incorporated. Adjust seasoning to taste. Keep in a warm place before serving.
For the Charred Lemon
- Spread the softened butter on the cut surfaces of the lemon. Place cut and butter side down into a very hot pan (either nonstick or cast iron). Sear until lightly charred and then remove and set aside. Wipe the pan clean.
For the Calamari Steaks
- Place the pork panko onto a plate. Bread the calamari steaks, pressing lightly to ensure the panko adheres. Repeat for both steaks, adding more panko, if needed.
- In the now empty pan, heat avocado oil until almost smoking. Add the calamari steaks and cook on high heat until golden on one side, about 1-2 minutes. Flip and cook the second side until golden. Remove and serve with beurre blanc underneath, a bit of arugula on top, and a charred lemon on the side.
Notes
Protein:Energy Quotient [calories]: 0.37
Nutrition Facts
Pan Fried Calamari Steaks with Charred Lemon and Lemon Beurre Blanc
Amount per Serving
Calories
675
% Daily Value*
Fat
53
g
82
%
Saturated Fat
13
g
81
%
Trans Fat
0.1
g
Polyunsaturated Fat
13
g
Monounsaturated Fat
23
g
Cholesterol
410
mg
137
%
Sodium
765
mg
33
%
Potassium
583
mg
17
%
Carbohydrates
13
g
4
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
32
g
64
%
Vitamin A
2307
IU
46
%
Vitamin C
43
mg
52
%
Calcium
103
mg
10
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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