Split Scottish scampi tails grilled with garlic and herb butter.

Split Scottish scampi tails grilled with garlic and herb butter.

Sumptious sweet juicy notes.

Preparation Time:

15 minutes

Cooking Time:

5 minutes

Serves:

4

Difficulty Rating:

Easy

Buy Ingredients:

Ingredients

  • Moray Seafoods split Scottish Scampi (Langoustine) tails.
  • 80g of unsalted butter.
  • 3 table spoon of chopped herbs (ie.dill,parsley,chives,tarragon,chevril).
  • 4 lemon wedges.
  • 1 clove of garlic.
  • 200g of assorted salad leaves.
  • Crusty French bread (ie.4 rolls or one french flute).

Preparation

  1. If Langoustines are frozen defrost in fridge using package guidelines ready for cooking.
  2. Remove butter from fridge place in a small bowl and soften at room temperature or carefully on a low setting for a few seconds in micro-wave.
  3. When soft beat with a wooden spoon or spatula until fluffy and white in colour, use the juice from 1 wedge of lemon, sea salt, chopped garlic and 2 tsps of chopped herbs and mix in.
  4. Roll butter mix in cling film into a sausage shape and place in fridge to harden.
  5. Wash and prepare salad leaves if required, place on kitchen towel to dry.
  6. Chef says: Herbs that work well are dill, parsley, chives, tarragon, chervil.
  7. Slice crusty French bread and place in basket or just leave whole to break off pieces.

Cooking Directions

  1. Pre-heat the grill, place the langoustines on a shallow tray ( lined with metal foil if you wish).
  2. Remove butter from fridge and slice into rounds and place on top of langoustines.
  3. Place under grill and cook for 4-5 minutes depending on medium or large size.
  4. While cooking place lemon wedges and salad leaves onto plates or salad bowl.
  5. Remove langoustines from the tray when ready onto plates/bowls and pour over any of the herb butter.
  6. Sprinkle with the remaining chopped herbs and serve with salad, lemon and crusty french bread.
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