Sauteed Scampi in Macadamia Nut Oil
Follow That Food : Episode FLFTF-149F
Recipe courtesy Executive Chef Yvers Garnier, Restaurant La Mer, Halekulani Hotel
Ingredients:
Macadamia nut oil
8 scampi, shelled
Salt and pepper
15 nicoise olives, pitted, plus 6 more pitted olives, quartered
5 capers
4 bunches fresh basil
Instructions:
- Warm a little macadamia nut oil in a non-stick frying pan, using just enough to cover the bottom.
- Salt and pepper scampi.
- When oil is heated, saute scampi quickly and uniformly, 2-3 minutes will suffice, just to cook through and until they curl slightly and turn red. The scampi must remain crispy. Set aside.
- Chop olives finely with capers and 3 of the basil leaves. Set aside.
To serve, in the center of the plate, arrange olive mixture. Place 2 pieces of scampi and several small pieces of nicoise olives on top and garnish with a bouquet of fresh basil.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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