Réserve spéciale bordeaux white
Accompanied by Dublin bay prawns (Scampi) roasted with thym
Created by the Chef at Lafite
Ingredients
- 250g of softened butter
- spoon of extra virgin olive oil
- small spoon of minced fresh thyme
- small spoon of minced or crushed garlic
- marine salt and ground
- black pepper
- 9 large scampis(1kg)
- 2 spoonfuls of minced Italian parsley
- 1/2 lemon
For 6 persons
The recipe:
In a bowl, mix the butter, 1 spoonful of olive oil, thyme and garlic, and season it liberally with salt and pepper. Mix until uniform.
Remove the scampi antennae if they are still present. With a large knife, cut the scampi lengthwise, and place them on the platter. Cover them with a few pats of butter (125g).
Cook the scampi in two skillets or alternatively in 2/3 times. In the first case, make sure that both skillets are well positioned over the burner.
Cook over a hot fire. Once hot, pour the ½ spoonful of oil for the two skillets.
Once the oil starts to heat, place the scampi delicately in the skillets.
Lower the heat slightly, and enough for the scampi to sizzle for one minute, then put the skillets in the oven and finish cooking the scampi under the grill for an additional 2 minutes.
Take the scampi out of the oven. Melt the seasoned butter in a hot skillet, add parsley, and squeeze lemon juice over the scampi.
Place the scampi on six plates, and pour on the butter sauce.
You can serve a salad seasoned with balsamic vinegar.
Serve with a young vintage Réserve Bordeaux white
