Summary

Ingredients

• 10 scampi, fresh or frozen goods, headless and deveined
• 1 tablespoon oil, (garlic oil)
• 50 ml orange juice, fresh
• 25 g butter, cold
• sea-salt
• Pepper, freshly ground
• 1 tablespoon parsley, chopped
• 130 g lamb`s lettuce
• 2 tomato (s)

For the vinaigrette:

• 1 orange (s)
• 3 tablespoon olive oil
• 1 tablespoon white wine vinegar
• 1 teaspoon, leveled honey
• salt and pepper
• 2 slices lemon (s), for garnish

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Instructions

1. If necessary, thaw the scampi, wash and pat dry. Remove most of the scampi from the shell (up to the end of the tail). Clean the lamb`s lettuce and wash it very well, spin dry in the salad spinner and distribute on two deep plates. Halve the tomatoes, cut out the pulp and cut into very small cubes. Finely chop the parsley.
2. For the vinaigrette, squeeze the orange. Mix the juice with the vinegar, honey and salt and pepper. Slowly stir in the olive oil and season again to taste.
3. Heat a non-stick pan, add the garlic oil and fry the scampi very hot for about 3 minutes. Deglaze with the fresh orange juice, add the cold butter and reduce to a creamy consistency. The entire preparation time should not take longer than 5 minutes, otherwise the scampi will get dry. Season with sea salt and fresh pepper and sprinkle with the parsley.
4. Spread the tomato cubes on the lamb`s lettuce and drizzle the finished vinaigrette over them. Place the scampi on the salad and pour the orange sauce over them. Garnish with the lemon wedges and serve immediately. I serve garlic baguette with it.
5. Tip:
6. If you want it a little hotter, you can add a chilli pepper to taste with the scampi. If you are familiar with shellfish, you should cut the scampi to butterfly before the preparation time. This creates a nice shape when frying.