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Pan Seared Scampi with Tomato Tartar and Scampi Fumet
Recipe by Pete Campbell
Try this succulent pan-seared scampi with tomato tartare and onion purée for your next dinner dish, it will be an absolute game changer!
- Steps
- Ingredients
Ingredients
Tomato Tartare
Scampi Fumet
Onion Purée
Chive Oil
Sauteed Scampi
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Steps
- Preheat oven to 180°C fan forced.
- For the Tomato Tartare, bring a medium saucepan of water to the boil and prepare a large bowl of iced water. Core the tops of the tomatoes using a sharp paring knife. Cut a small cross into the base of each tomato. Blanch in boiling water for 10 seconds then remove and place into the ice bath to cool. Remove the skin then cut into quarters.
- Using a spoon, remove the hearts of the tomatoes and set aside for the fumet.
- Place 4 of the tomato quarters on a lined baking tray, drizzle with olive oil, season with salt and pepper and cook in preheated oven until slightly dried, about 30 minutes. Chop remaining fresh tomato quarters into a fine dice. Place into a bowl and add chives, vinegar, lemon juice, salt and pepper. Mix together and set aside for 5 minutes. Adjust seasoning to taste. Set aside.
- For the Scampi Fumet, peel the scampi, remove the tail meat and set aside. Place heads and shells into a large wide frying pan over medium heat and cook until coloured. Add olive oil and the onions and sauté until well coloured, about 5-7 minutes. Add the brandy to deglaze the pan then add the reserved tomato hearts and 1 litre of water to completely cover the scampi shells. Continue to gently simmer and reduce slightly, about 15 minutes, Add lemon juice and zest and vinegar. Season with salt and pepper. Simmer for a further 10 -15 minutes.
- Drain the juice from the Tomato Tartare into the fumet.
- Strain the fumet though a fine mesh sieve into a saucepan. Place over medium heat and simmer until reduced and thickened, about 10- 15 minutes. Finally, add half the butter and whisk until combined and glossy. Taste and add salt and the remaining butter, to taste. Remove from the heat and set aside.
- For the Onion Purée, place the onions in a frying pan over medium heat, drizzle with olive oil and season with salt. Sauté very gently until lightly and evenly caramelised, about 20 minutes. Deglaze the pan with brandy and simmer until liquid has reduced by half. Transfer contents of the pan to the canister of a stick blender along with the butter and process until smooth. Season with salt and pepper. If the purée is too thick, add 1-2 teaspoons of the fumet and continue to blend. Pass through a fine sieve and transfer to a squeeze bottle. Set aside.
- For the Chive Oil, run the chives under warm water for about 1 minute. Dry well with paper towel. Roughly chop and add to the canister of a stick blender. Add the oil and process with stick blender until smooth. Pour through a lined sieve positioned over a deep bowl. Place into the fridge and allow to strain for 30 minutes.
- For the Scampi, drizzle some olive oil in a frying pan and heat over medium high heat. Insert skewers through the length of the scampi and season with salt. Place into the hot oil and lightly press down on the thickest part. Cook on each side for 1 minute then remove from heat. Season backs of scampi with lemon zest, salt and pepper.
- To assemble, place a 10cm round cutter into the centre of each serving plate. Place roasted tomato into the cutter, then top with tartare mixture to approximately 2cm height. Carefully remove the cutter. Top with scampi. Drizzle chive oil around the outer edge. Add a little onion puree. Pour the scampi fumet around the outside of the tomato tartare and serve.
