Rinse the fish fillets and scampi tails and then pat dry. Dredge the fish and scampi tails in flour on both sides. Heat olive oil in a medium non-stick pan over medium heat. Add fish and scampi to the pan and cook for about 2 or 3 minutes on each side (be careful not to break the fillets when flipping). Season with salt and pepper. Transfer to 2 dinner plates and keep warm.
In a saute pan, heat the clarified butter over medium heat with the parsley until it is very hot.
To serve, decorate the fish and the scampi with the chopped cucumber and capers. To each plate, add a few drops each of Worcestershire sauce, lemon juice, and tomato sauce. Pour the butter sauce over the fish and serve immediately.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Bonifacio Brassi, Locanda Cipriani, Venice, Italy