Grilled scampi with chilli and citrus butter

 Serves 4.  Recipe by Seafood School Head Chef: Paulie Hooton

6 medium sized whole scampi, washed, dried and cut in half lengthwise

100gm butter unsalted

3 tbsp Lupi extra virgin olive oil

3 cloves garlic, minced

1 lemon, zested and juiced

1 tbsp chilli flakes

¼ cup Italian parsley

1 cup salad greens

4 dinner rolls

Sea salt and pepper

Method:

  1. Pre heat oven on grill 220ºC.
  2. Using a chopping board, carefully cut scampi in half using a large knife, place scampi onto baking paper on an oven tray.
  3. Heat olive oil and butter in a saucepan until gently bubbling, then add minced garlic. Add lemon zest, chilli flakes, lemon juice and parsley. Stir for approximately one minute until fragrant.
  4. Remove from the heat immediately and allow to cool.
  5. Heat dinner rolls in oven.
  6. Drizzle the citrus and garlic butter over the scampi and cook under the pre-heated grill.
  7. When the scampi is sizzling and the meat turns white, 2-3 minutes, remove and serve immediately with salad greens and dinner rolls.

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