Seared Scampi with Chilli and Garlic Butter
Ingredients
1kg Whole Scampi, thawed
2 tablespoons olive oil
3 ½ tablespoons butter
2 cloves garlic, minced
1 medium red chilli, deseeded and finely chopped
1/2 teaspoon lemon zest, finely grated
TO SERVE
4 tablespoons parsley, finely chopped
1 lemon, halved and grilled
Method
Using scissors, cut the scampi in half lengthways and remove the vein. Brush each half with olive oil.
In a small pot, melt the butter then add the garlic, chilli and lemon zest. Set aside and keep warm.
Heat a large pan over medium-high heat. In batches of 4-6, place the scampi halves in the pan, frying for 2-3 minutes on each side. Brush the scampi frequently with the garlic and chilli butter, keeping some aside to serve.
TO SERVE
Place scampi on a large serving dish, drizzle with remaining garlic and chilli butter then sprinkle with parsley. Finish with a squeeze of grilled lemon
