Fritto Misto: Mixed Fried Seafood

INGREDIENTS
Fresh Sea Scallops
Fresh Calimari, cleaned, sliced into rings
Fresh shrimp, cleaned shells removed tail left on
Extra Virgin Olive Oil
Corn Starch
Fresh Lemon Slices
Fresh Sage Leaves (Optional)
Salt & Pepper

Wash and dry your seafood well.  You can really use any type of seafood you like, even fish, just be sure you like it fried and it won't break apart in while frying.  

Coat your pieces of fish in corn starch rather than flour.  Corn starch will insure that it is crispy.  Dust off excess corn starch and put on a clean dish.  Heat your extra virgin olive oil to about 375⁰F.  If you do not have an oil thermometer, just heat the oil until it is just slightly starting to smoke, or, take the smallest pinch of flour you can, and if it fizzles then you know the oil is ready.  Slowly and carefully put your seafood into to the oil and avoid making the oil splash.  Do not overcrowd the pan or fryer of olive oil either, it is ok to cook these in 2 or 3 different batches.  This will only take a minute to cook, you can turn once if you want to, but extra virgin olive oil breaks down the least when frying, so again, do not crowd the pan.  Remove the seafood from the oil, place on a plate with paper towels to soak up excess oil and allow it to cool for a few minutes.  Put your lemons and sage in last.  Sage does not need any coating of cornstarch, and you can try a few lemon slices with and without corn starch.  Season all with salt and pepper with fresh, uncooked lemon wedges as well.  

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