Pan Fried Calamari Steaks with Charred Lemon and Lemon Beurre Blanc

3.73 from 22 votes

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.

Course Main Course

Cuisine American

Keyword american, beurre blanc, calamari, dinner, lemon, lunch, main, seafood, squid

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 675kcal

Author Jenny Ross

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