Pulse the garlic in a food processor in short 1-second bursts. After 3 or 4 times, open the lid and scrape down the sides. Continue to pulse until the garlic is finely minced but not mushy or pureed (this can also be done by hand).
Empty the garlic into a mixing bowl and add the oil, salt, pepper, lemon zest and juice and stir well.
The scampi sauce can be added to many items: try it with French fries, tater tots or chicken wings. When the item of your choice is out of the oven or fryer, add it to a mixing bowl with a few well mixed ladles of scampi sauce and some salt, pepper and chili flakes. Toss well and top generously with chopped fresh parsley.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Scolari's, Oakland, CA
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