Clean and soak calamari in buttermilk for 2 hours before cooking. Drain well in a large mixing bowl. Season flour with salt and pepper. Dredge calamari with flour until each ring separates easily from others. Put in sifter and shake off excess flour. Heat oil and fry calamari until golden brown. DO NOT OVERCOOK!
Start with 1 tablespoon butter over medium heat. When butter is melted, add peppers and tomatoes. Deglaze with lemon juice. Add remaining butter and scallions. Toss. Add calamari and toss. Serve
Recipe courtesy of Paula Deen