Name: Butter-poached scampi
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 200 gram unsalted butter, chopped, plus 100 g extra, chopped; 1/2 cup dry white wine; 1 tablespoon thyme leaves; 1/4 cup lemon juice; 2 cloves garlic, sliced; 12 scampi, shelled, deveined, cut in half lengthwise; 2 tablespoon scampi eggs; 2 tablespoon chopped chives; mixed salad leaves, to serve

Ingredients

200 gram unsalted butter, chopped, plus 100 g extra, chopped

1/2 cup dry white wine

1 tablespoon thyme leaves

1/4 cup lemon juice

2 cloves garlic, sliced

12 scampi, shelled, deveined, cut in half lengthwise

2 tablespoon scampi eggs

2 tablespoon chopped chives

mixed salad leaves, to serve

Method

1.Combine butter, wine, thyme, juice and garlic in a large, deep frying pan. Cook and stir over low heat for 2 minutes or until butter has melted. Add scampi (make sure it is completely covered by poaching liquid). Simmer for 8 minutes or until scampi changes colour and is cooked. Using a slotted spoon, transfer scampi to a large plate.

2.Reserve 1/2 cup of the poaching liquid; discard remainder. Place reserved liquid in a small saucepan over low heat. Gradually whisk in extra chopped butter, one piece at a time, whisking after each addition until melted and combined. Continue whisking for 5 minutes or until mixture thickens. Remove sauce from heat. Stir in scampi eggs and chives.

3.Place salad and poached scampi on serving plates. Serve drizzled with butter sauce.

Swap scampi for king prawns Use salmon roe instead of scampi eggs. Don’t overheat butter sauce as it will separate and you’ll need to make it again.
Note

Woman's Weekly Food

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