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Pan Fried Scampi, Crustacean Reduction, Walnut Crumb
Recipe by Jamie Ward
- Steps
- Ingredients
Steps
- Preheat oven to 180°C.
- For the crustacean reduction, heat a fry pan with oil until hot. Add shells and brown on all sides until caramelised. Add 300 ml boiling water and half of the mandarin juice and peel. Simmer for 10 minutes. Strain sauce and return to pan. Add remaining juice and peel. Simmer for a further 5 minutes and whisk in butter and watercress. Set aside, keeping warm.
- For the walnut crumble, place half of the walnuts in a food processor and blitz until it resembles coarse crumbs. Add butter and flour and blitz again. Remove from food processor and add remaining walnuts. Flatten out onto a paper lined baking tray and bake until golden brown, about 10 minutes. Remove from oven, allow to cool and toss through watercress. Adjust seasoning and set aside
- For the scampi, heat butter and oil in a small pan over medium heat. Add scampi to the pan and fry until cooked through, about 2 minutes on each side, basting with butter and oil continuously. Remove from heat, season and set aside.
- To assemble, place scampi in the middle of a bowl. Sprinkle crumble next to each scampi and drizzle over reduction. Garnish with fresh watercress.
