Scampi with burnt lime and roasted garlic and lime mayonnaise

Scampi with burnt lime and roasted garlic and lime mayonnaise

By
From
Fish Kitchen
Serves
4
Photographer
David Loftus

This dish was on the original menu at my restaurant at The Capital Hotel in London. Seeing scampi (aka langoustines or Dublin Bay prawns) on a menu isn’t anything new, but you are more likely to find them shelled and pan-fried. Grilling them in their shells, as I have here, gives the scampi a slightly smoky flavour, which comes from the colouring of the shells. The flavours of lime and roast garlic are the perfect match. Truly scrummy!

Ingredients

Quantity Ingredient
16 medium raw scampi, live or frozen

Roasted garlic and lime mayonnaise

Quantity Ingredient
1 garlic bulb
250ml light rapeseed oil
2 egg yolks
1 teaspoon english mustard
1 lime, finely zested and juiced

Garlic and parsley dressing

Quantity Ingredient
100ml light rapeseed oil or light olive oil
2 garlic cloves, peeled and finely chopped
1 tablespoon curly parsley, chopped
2 limes, halved
cornish sea salt
freshly ground black pepper

Method

  1. Heat your oven to 180°C. For the garlic and lime mayonnaise, place the garlic bulb on a piece of foil, sprinkle with a pinch of salt and drizzle with a little of the oil. Wrap loosely in the foil and roast in the oven for 30 minutes or until soft. Unwrap the garlic bulb, then separate and peel the cloves. Mash the soft flesh until smooth or purée in a small food processor.
  2. To make the mayonnaise, beat the egg yolks, mustard and the lime zest and juice together in a bowl, then slowly whisk in the oil, drop by drop to begin with, then in a steady stream. The mayonnaise should be thick and smooth. Stir in the garlic purée and season with salt and pepper to taste.
  3. Place the scampi on a board and split in half lengthways from head to tail (as for lobster). Remove the stomach and dark intestinal tract. Crack the claws and set aside. Heat your grill to high.
  4. For the dressing, mix the 100 ml oil with the chopped garlic and parsley, and a little salt and pepper. Taste for seasoning.
  5. Place the lime halves on your grill tray and grill for a minute until coloured and golden. Add the scampi to the tray and grill for a further 5 minutes until the scampi are cooked and the lime halves are tinged with brown. There is no need to turn the scampi.
  6. Arrange the grilled scampi and lime halves on warm plates and spoon on the garlic and parsley dressing. Serve the roasted garlic and lime mayonnaise on the side.
Tags:
seafood
fish
Kitchen
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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