Salad of scampi and grapefruit
The scampi and grapefruit salad, a light and characterful dish where the sweetness of
the crustacean blends with the acidity of the citrus in a balanced dish,
perfect for late-summer lunches.
45'
4 people
Ingredients
2,20 lb Scampi
3 pcs Zucchini
3 pcs Carrots
1 pc Grapefruit
1 pc Fennel
A.r. Grapefruit flavored oil
A.r. salt
A.r. pepper
Procedure
Begin by cleaning the scampi, taking care to remove the intestine, leaving someone whole by affecting only the body. Peel the grapefruit and, with a very thin knife, get the cloves without the albedo. Keep the spilled juice during the operation and mix it in the olive oil to create an emulsion. Cut the fennel into very fine julienne (best if you have a slicer) and marinate it with the grapefruit emulsion, a little salt and pepper.
Cut in very thin strips the zucchini and carrots, lay them on a perforated pan and bake in following the table instruction.
Put the clean scampi and those engraved on a perforated baking pan and proceed with cooking.
Plating
Assemble the dish by placing the strips of zucchini and carrots on the bottom,
then the marinated fennel, then place prawns and grapefruit to form a crown decorated
with a fennel mustache and a whole scampo.
Chef’s tips
The thinner the vegetables are cut, more they will be pleasant to the palate.
Do not overcook the scampi, otherwise the pulp may be stringy.
Recommended ovens
Recommended trays and grills
MEDIA CENTER
