Scampi crudo with orange, pistachio and mint
Here's a fresh, colourful, minimal-fuss idea to get a summer feast or Christmas lunch started. You can replace the scampi with sashimi-grade fish such as hiramasa kingfish or, if your prefer your seafood cooked, use some split prawns, freshly grilled on the barbecue.
Ingredients
800g good-quality scampi
sea salt and freshly ground pepper
extra virgin olive oil, to drizzle
1 orange, segmented
50g shelled unsalted pistachios, roughly chopped
8 small mint leaves, torn if large
Method
Remove the tail meat from the scampi and discard the shells. De-vein. Cut in half lengthways and arrange on a platter.
Season well, drizzle with oil, then scatter with orange segments, nuts and mint. Serve immediately.
Photography by William Meppem. Styling by Nick Banbury. Food preparation by Dominic Smith
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- Seafood
- Banquet
- Entree
- Finger food
- Cocktail party
- Dinner party
- Christmas
- New Year
- Shellfish
- Orange
- Nuts
- Gluten-free
- Dairy-free
- Egg-free
- Italian
- Summer
- Entertaining
Neil Perry is a restaurateur, chef and former Good Weekend columnist.From our partners
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