15 nicoise olives, pitted, plus 6 more pitted olives, quartered
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.
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.
Recipe courtesy of Yvers Garnier, Restaurant La Mer, Halekulani Hotel, Honolulu, HI