Bis Moreno Scampi Susci
Preparation for two ingredients done four ways, raw & cooked, interacting with each other
- 4 BC Spot Prawns
- 1 Large Orange
- Extra Virgin Olive Oil
- 4 Icelandic Scampi Tails (or the largest tiger prawns you can find)
- 6 Roma Tomatoes
- One Garlic Clove
- 6 Basil Leaves
- Salt & Pepper
- 2 fresh Sage leaves, chopped
- 1/4 Teaspoon fresh rosemary, chopped
- Pinch of dried Oregano
Preheat oven to 375 degrees. Cut 3 tomatoes in half and put in baking sheet. Season with sage, rosemary, oregano. Salt & pepper lightly and drizzle with oil and roast until very soft and well done.
Let tomatoes cool then put in small bowl, mix with spoon and check for salt and pepper, add if needed.
Take remaining 3 tomatoes. Cut in half and seed them. Cut into small brunoise size, place in bowl. Chiffonade basil (cut into very thin strips), chop garlic, add salt & pepper and oil. This part of the recipe is best if made two hours prior to using.
Peel Spot Prawns and place in small stainless steel bowl. Juice orange and drizzle oil in bowl with prawns, use just enough oil to make vinaigrette later.
Add a pinch of salt, making sure all prawns are salted, let stand approx 10-12 minutes to marinate and slightly cure.
Butterfly Scampi, making sure they are clean and de-veined. Generously add salt & a little pepper, drizzle with a generous amount of oil and let stand for 5 minutes.
Long rectangular plate and Japanese or Chinese Soup Spoon.
From left to right, place spoon on plate, place spot prawn on spoon.
Whisk the orange & oil marinade until it has emulsified. Place a small amount in spoon with prawn and top with 1/2 teaspoon of the roast tomato. Place 1 tablespoon of the raw tomatoes on the middle of the plate. Take the Scampi and grill until just firm remembering to use enough oil so they don't stick to cooking surface. Place on the right of plate and finish with a light drizzle of oil. Serve immediately, eat starting left to right.