Ingredients
- 2 oranges
- 8 baby squid
- 200 g (6½ oz) scallops
- 2 tablespoons oil
- 150 g (5 oz) rocket leaves
- 3 ripe Roma (egg) tomatoes, chopped
Method
1. Remove the skin and white pith from the oranges. Use a small sharp knife to cut between the membranes to release the segments. Set aside.
2. To clean the squid, gently pull the tentacles away from the hoods (the intestines should come away at the same time). Remove the intestines from the tentacles by cutting under the eyes, then remove the beak if it remains in the centre of the tentacles by using your finger to push up the centre. Pull away the soft bones (quill) from the hoods. Rub the hoods under cold running water and the skin should come away easily. Wash the hoods and tentacles and drain well. Place in a bowl of water with ¼ teaspoon salt and mix well. Cover and refrigerate for about 30 minutes. Drain well, then cut the tubes into long thin strips and the tentacles into pieces.
3. Slice or pull off any vein, membrane or hard white muscle from the scallops. Rinse the scallops and pat dry with paper towels.
4. Heat the oil in a large deep frying pan and cook the squid in batches for 1-2 minutes, over high heat, until it turns white. Do not overcook, or it will become chewy. Drain on crumpled paper towels. Add the scallops to the pan and cook until golden and tender. Do not overcook.
5. Arrange the rocket on a large platter, top with seafood, tomatoes and orange segments.
6. Whisk the dressing ingredients together in a non-metallic bowl. Pour over the seafood.
