Roasted scampi tails with tomato chutney, mint and parmesan.

Roasted scampi tails with tomato chutney, mint and parmesan.

Bright orange sweet and juicy finger licking delicious fine dining.

Preparation Time:

10 minutes

Cooking Time:

6 minutes

Serves:

4

Difficulty Rating:

Easy

Buy Ingredients:

Ingredients

  1. Moray Seafoods Scampi (Langoustine) Tails.
  2. 1 table spoon of Sunflower oil.
  3. 20g Unsalted butter.
  4. 20g Parmesan.
  5. 4 large Mint leaves.
  6. 4 dessert spoons of Tomato Chutney (Home made or Purchased).
  7. Sea salt and Pepper Grinder.
  8. Crusty bread and assorted salad leaves.

Preparation

  1. If Langoustines are frozen defrost in fridge using package guidelines ready for cooking.
  2. Remove middle stem from mint leaf and slice leaf halves finely, mix into tomato chutney.

Cooking Directions

  1. Pre-heat oven to 210 C. Gas 8.
  2. Place patted dry scampi (langoustine) tails on a lightly oiled edged tray.
  3. Place in hot oven and cook for 6-8mins. Towards the end of cooking place butter on tray and glaze langoustines with butter when melted.
  4. Place langoustines and cooking juices on warm serving plates and season with salt and pepper, add assorted salad leaves, tomato and mint chutney, grate with parmesan cheese over top.
  5. Serve with crusty bread.
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