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An­tium (modern-day Anzio) lies 50km south of Rome on the Tyrrhe­nian Sea.

125g wal­nuts, finely chopped 90g salted but­ter, melted, plus ex­tra 100g melted 55g ca­pers, finely chopped, plus ex­tra to serve 50ml ex­tra vir­gin olive oil 2 tbs dry white wine 1 tbs wal­nut oil 1 small gar­lic clove, crushed 12 jumbo or ex­tra-large scampi (in shells), split length­wise, de­veined Baby cress (op­tional) and lemon halves, to serve

Pre­heat a bar­be­cue or char­grill pan to high heat.

To make the dress­ing, com­bine wal­nuts, but­ter, ca­pers, olive oil, wine, wal­nut oil and gar­lic in a small bowl.

Brush scampi with ex­tra melted but­ter and sea­son with salt flakes. In batches, grill scampi, cut-side down, for 3 min­utes, then turn and cook for a fur­ther 1 minute or un­til just cooked through. Serve im­me­di­ately topped with wal­nut sauce, and scat­tered with baby cress, if us­ing, with lemon halves.

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