Squid Stuffed with Pipies

8 medium squid, cleaned

Large shallot, minced

1 garlic clove, minced

3 tbsp. unsalted butter

1 tsp. sun dried tomatoes

1 cup pipie meat or scallop meat, chopped

2 tbsp. dry white wine

1 tbsp. chopped parsley

Pinch of thyme

Pepper to taste

½ cup bread crumbs

1 egg

Tomato sauce

• Pre-heat oven to 180  C.

• Rinse squid and drain.

• Chop tentacles coarsely and set aside.

• Sauté shallot and garlic in butter over medium heat in a heavy skillet until soft.

• Add tomatoes, tentacles, pipies or scallops, wine, parsley, thyme, and pepper and cook, stirring over medium heat for 3 minutes.

• Remove from heat, stir in bread crumbs and egg.

• Spoon stuffing mix into squid bodies, tie the ends closed with kitchen string and arrange in a single layer in a baking dish.

• Cover and bake about 1 hour or until tender.

• Serves 4.