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.
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
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