Grilled scampi tails with lemon and parsley butter

Grilled scampi tails with lemon and parsley butter

By
From
French Lessons
Serves
4
Prep
5 mins
Cooking time
4 mins
Photographer
Steve Brown

Here the scampi are grilled underneath a heat source, instead of directly on a char-grill or barbecue. Shellfish lends itself particularly well to this method of cooking, especially when brushed with a flavoured oil or butter that melts under the heat and bastes and infuses the delicate meat with flavour.

Ingredients

Quantity Ingredient
8 large whole scampi
150g Lemon and parsley butter
sea salt

Method

  1. Heat your overhead grill to the highest setting.
  2. With a large sharp knife, split the scampi lengthwise straight down the middle. Turn them so the flesh is uppermost and lay them out on a baking tray.
  3. Finely dice the butter and scatter it over the surface of the scampi. Place under the hot grill and cook for 4 minutes until the butter is melted and bubbling and the scampi meat is just cooked.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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