4 Servings 25 min Cook
8 Oz Squid
4 Oz Bacon
1 Cup, chopped Scallions
1/2 Tsp Crushed Red Pepper Flakes
Rinse squid under cold water, then pat dry between paper towels.
Halve large tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/2-inch-wide rings.
Cut bacon into .
5-inch pieces.
Cook bacon in a 12-inch heavy skillet over medium heat, stirring occasionally, until golden and crisp, then transfer with a slotted spoon to paper towels to drain.
Toss squid with 1/4 teaspoon salt.
Heat fat remaining in skillet over high heat until very hot, then saut squid with scallions and red-pepper flakes until just cooked through, about 3 minutes.
Serve squid immediately, sprinkled with bacon.
