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 grate
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
Pour the coconut chilli broth over the mussels and top with fresh herbs, serve the lime wedges on the side.
