Red Lentil, Pumpkin and Lime Pickle Soup - Chef Recipe by Ross Dobson
A few tablespoons of chopped lime pickle stirred through a soup really make it dance with zesty flav...
20 whole raw scampi, shell on, live or frozen
Saffron and olive butter:
1/2 tsp saffron strands
Finely grated zest and juice of 1 lemon
250g unsalted butter, softened
1 shallot, peeled and chopped
1 garlic clove, peeled and chopped
2 Tbs pitted black olives, chopped
20 basil leaves, finely sliced
2 lemons, halved
Place the scampi on a board. Split them in half lengthways from head to tail and remove the stomach and dark intestinal tract. Crack the claws and set aside.
Put the saffron and lemon juice into a small pan and heat gently to infuse and encourage the saffron colour to bleed out.
Put the butter, shallot, garlic, olives, basil and lemon zest into a bowl and mix thoroughly until evenly blended. Spoon the butter onto a sheet of cling film, wrap it in the cling film and shape into a cylinder, about 3cm in diameter. Tie the ends to secure and chill until ready to use. (The butter can be prepared ahead and frozen at this stage.)
Pre-heat your grill to high. Meanwhile, cut the butter into thin discs (you’ll need 40 in total). Place the 4 lemon halves, cut side up, on a grill tray and grill until they start to colour.
Add the scampi to the grill tray, flesh side uppermost, with the claws. Place a disc of butter on each scampi half and grill for 4–5 minutes until the scampi are cooked and the lemon halves are tinged with brown, basting the scampi with the melting butter occasionally.
Divide the scampi between warmed bowls. Add the lemon halves and serve straight away.
Credits: This is an edited extract from Everyday Seafood by Nathan Outlaw published by Quadrille $39.99 and is available in stores nationally.
Photo Credits: This is an edited extract from Everyday Seafood by Nathan Outlaw published by Quadrille $39.99 and is available in stores nationally.