Wash and wipe dry the scallops with their corals. Wash and wipe dry the well cleaned squids then cut them into fine ribbons. In the casserole, over a rather high heat, fry the scallops in the olive oil and 1 tablespoon of butter. When seared, take out with a skimmer, keep aside. In the same fat, over a high heat, sweat the squids. When all of their water has evaporated, add another tablespoon of butter, the finely chopped shallots, the grated carrot and the crushed garlic. Gently fry over a moderate heat, stirring frequently, add the diced tomato flesh and the white wine. Salt, pepper, add a small pinch of Cayenne, cover. Leave to cook gently until the squid is tender and the sauce thickened. Add the Madeira and the scallops, gently cook for a further 10 minutes, uncovered. Before serving, remove from the heat, add 1 tablespoon of butter. Stir to melt and thicken the sauce. Serve sprinkled with a few pinches of finely chopped parsley.
