Ingredients
| 8 large scampi | |
| 80g unsalted butter, melted | |
| juice of 1 lemon | |
| 2 teaspoons Yarra Valley Salmon Caviar | |
| Parsley, garlic & chilli dressing (see recipe) |
I let the shell protect the flesh of the scampi and cook them almost entirely shell-side down. Serve hot off the barbecue with grilled sourdough, and grilled asparagus or a simple fennel and watercress salad alongside would be a welcome companion.
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Instructions
| 1. | Using a sharp knife, butterfly the scampi in half lengthwise through the head and tail. |
| 2. | Remove the dark digestive tract if necessary and rinse lightly. |
| 3. | Heat the barbecue to around 200°C. |
| 4. | Clean and oil the grill bars. |
| 5. | Place the scampi shell-side down on the grill. |
| 6. | Spoon some melted butter onto the flesh of each scampi tail and squeeze over some lemon juice. |
| 7. | Cook for 4-5 minutes with the lid down, until the flesh is opaque and just firm. |
| 8. | Avoid overcooking, as scampi become tough quite quickly. |
| 9. | Turn the scampi over and briefly cook flesh-side down for 30-60 seconds. |
| 10. | Put onto a platter and finish with salt, a drizzle of dressing and a scattering of salmon caviar, with more dressing on the side. |
Food and recipe styling Martin Bosley
Photography Amber-Jayne Bain