Scampi Bowl

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  • Level: Intermediate
  • Total: 1 hr 55 min
  • Prep: 40 min
  • Cook: 1 hr 15 min
  • Yield: 6 servings
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1/4 cup butter

2 large Vidalia onions, halved and thinly sliced

16 new potatoes, halved

1 teaspoon kosher salt, plus 1 tablespoon

1/4 teaspoon saffron

Corn Broth, recipe follows

2 pounds raw scampi, peeled, tail on, deveined, butterflied

1 cup corn kernels, reserved from Corn Broth

1 cup cherry tomatoes, halved

1/2 cup basil, torn into large pieces, for garnish

12 Garlic Croutons, recipe follows

Corn Broth:

8 ears corn

6 cups water

1 teaspoon kosher salt

Garlic Croutons:

12 slices French baguette, cut on the bias

2 garlic cloves

1/4 cup softened butter


  1. In a large stockpot, melt butter over medium heat and saute onions until translucent, about 5 minutes. Add potatoes, 1 teaspoon of salt, and saffron. Saute for 1 minute. Increase heat to high and add Corn Broth. Bring to a boil, cover, and reduce to a simmer. Cook for 15 minutes. Add scampi, corn kernels, and tomatoes. Cover and cook for another 5 minutes. Season with 1 tablespoon of salt.
  2. Garnish with basil and 2 Garlic Croutons.

Corn Broth:

  1. Cut the kernels off 2 of the corn cobs and reserve for later. Grate the kernels off the remaining cobs, making sure to keep all the corn milk. Cut all 8 cobs into smaller pieces, about 2 inches long. Place corn milk, cobs, salt and water in a saucepan. Bring to a boil, reduce heat and simmer for 30 minutes. Strain broth and reserve.

Garlic Croutons:

  1. Toast the slices of French bread and rub each piece with the garlic cloves. Butter the toast and set aside.