Seared Squid Steak

The first time I had squid steaks was in San Diego while in the Marine Corps, after myself and a couple friends had gone sailing with an older gentlemen, and then had lunch. This is a recipe I have previously done with Halibut, however squid steak is a much more affordable option, tastes great, and doesn’t take long to make. We usually have these with some type of mashed root vegetables, and the quick mushroom sauce provides a nice earthy flavor.

Ingredients
2 squid steaks (5-6 oz.) defrosted
2 pieces pancetta chopped
4 oz portabella mushrooms chopped
1-2 oz dried chanterelle mushrooms chopped
2 green onions chopped
Lemon juice
¼ cup sherry
½ cup duck stock (or similar)
½ jalapeno chopped
1 clove garlic minced
¼ cup corn meal
¼ cup flour
¼ cup panko breadcrumbs
1 tsp Old Bay seasoning
2 tbsp butter
2 tbsp peanut or avocado oil
½ tsp salt
½ tsp pepper

Combine the corn meal, flour, panko, old bay , salt, and pepper on a plate and mix well. Dry off the squid steaks and coat them well in the mixture then set aside. Rehydrate the chanterelles for a few minutes.
In a small saucepan add one tbsp oil, shallots, jalapeno, mushrooms and cook a few minutes until the mushrooms sweat. Next add the sherry, cook for another minute, then add the duck stock and garlic, bring to a boil, simmer to reduce by 25%.
Once the sauce is finished, drop the butter and remaining oil into a cast iron pan with pancetta and allow to heat to 375 °F. Drop the squid steaks in and cook for about three minutes, then turn over and cook another three minutes (or until browned) watch the heat in the pan. Turn again, if necessary, remove from pan, rest for several minutes then slice.
Spoon some potatoes onto each plate, lay the sliced squid steak on top, then add the sauce. Garnish with a squeeze of lemon juice and the chopped green onions.