- 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
Warm a little macadamia nut oil in a non-stick frying pan just enough to cover the bottom.
Salt and pepper the scampi. When the oil is heated, saute the scampi quickly and uniformly, 2 to 3 minutes will suffice, just to cook through and until they curl slightly and turn red. The scampi must remain crispy. Set aside.
Chop the olives finely with the capers and 3 leaves of the basil. Set aside.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.