Recipe courtesy of Yvers Garnier
Total:
20 min
Active:
15 min
Yield:
4 servings (part of four course meal)
Level:
Intermediate

Ingredients

Directions

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.

In the center of the plate, arrange the olive mixture. Place 2 pieces of scampi, and several small pieces of nicoise olives on top, and garnish with a bouquet of fresh basil.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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