Sauteed Scampi in Macadamia Nut Oil
- 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.
Recipe courtesy of Executive Chef Yvers Garnier, Restaurant La Mer, Halekulani Hotel