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1
Preheat the oven to 400 degrees F.
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2
Toss the potatoes with 3 tablespoons olive oil, 1 tablespoon salt and 1 teaspoon pepper.
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3
Place on a sheet pan and roast until fully cooked, about 30 minutes.
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4
While the potatoes are cooking, start the clam sauce.
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5
In a medium pot, add the wine and shallots and cook until the wine has reduced by half.
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6
In a small pot, place the heavy cream and cook until reduced by half.
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7
While the wine and the cream are reducing, scrub the clams thoroughly, rinse and drain in a colander.
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8
Add the clams to the reduced wine mixture and simmer until the clams open.
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9
Add the reduced cream, the butter, chives, parsley and black olives.
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10
Cook 1 minute more and remove from the heat.
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11
Check for seasoning and add more salt and pepper, if necessary.
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12
Cover and set aside.
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13
Begin prepping the calamari.
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14
Sprinkle the calamari with salt and pepper.
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15
Set up 3 small bowls with the flour, beaten eggs and panko breadcrumbs.
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16
Dredge the seasoned calamari first into the flour, then the eggs and finally into the panko.
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17
Heat a large nonstick saute pan over medium-high heat and add 2 tablespoons olive oil.
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18
Saute the calamari steaks until golden brown, roughly 2 minutes per side.
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19
Finish in the oven for another 5 minutes.
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20
After the potatoes and the calamari have cooked, remove from the oven, slice the calamari in half and set aside.
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21
Turn the oven up to broil.
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22
Toss the scallops with the remaining 2 tablespoons olive oil, salt and pepper and lay out on a foil-lined sheet pan.
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23
Place in the broiler and cook until the scallops are golden brown, 3 to 4 minutes.
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24
In the meantime, heat up the clam sauce over low heat.
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25
To serve place a few potatoes on the plate, follow with a calamari steak, then a scallop and pour the clam sauce along the side.
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26
Top with the Arugula Salad.
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27
Lightly toss the baby arugula in the olive oil, garlic, lemon juice, salt and pepper.
