Thursday, March 7, 2013

Sautéed Watercress with Squid Fins and Scallop Muscles in Oyster Sauce (serves 1)

Here is a dish that turns the undesirable parts into a tasty meal!  Most people would discard these squid and scallop parts but I used them for cooking.  I spent many hours jigging for squid last summer and I was not about to waste what I caught.  I saved all of the squid fins in the freezer after I cleaned them.  Recently I purchased 2 coolers full of large sea scallops and saved the tough muscles after I shucked them.  Today I had some watercress left in my refrigerator and decided to make use of the miscellaneous parts.  I sliced the squid fins and the tough muscles across the grain making them edible and less tough.  The result was delicious!


4 oz watercress, washed and drained
6 oz squid fins and scallop tough muscles, sliced the muscles thinly across the grain and sliced the squid fins
2 t canola oil
3 garlic cloves, smashed, peeled and chopped
1 T oyster sauce
1/8 t sugar
1/4 t toasted sesame seeds, garnish (optional)


1) Heat oil in a small pan over high heat.  Once the pan is hot add garlic and saute for 1 minute or until lightly golden.
2) Stir in squid fins and scallop muscles, saute for 1 minute.
3) Add watercress, oyster sauce, and sugar. Stir until the watercress is wilted.
4) Sprinkle the sesame seeds on top and serve with rice.

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