Yield: 4 servings
3 Tbsp. butter or margarine
¼ tsp. garlic salt
1 lb. (thin pieces) calamari
½ lemon, grated peel and juice
1 Tbsp. chopped green onion, scallion
1 Tbsp. chopped parsley
In a large skillet, heat the butter with the garlic salt; sauté the calamari for 2 minutes on each side. Calamari will remain white when fully cooked; do not brown.
Add lemon peel and juice, green onion and parsley. Saute briefly. Garnish with lemon cartwheel slices, if desired.
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