Scampi with Oyster Mayo

Shuck the oysters and place the meat in a jug. Add the parsley and blend with a hand blender until smooth. Slowly add the oil, blending all the time, to form a silky mayonnaise. Add a few splashes of lemon juice, and allow to set in the fridge.
Pop a non-stick pan on a medium heat, and cook the scampi in a few drops of oil until golden on one side. Turn off the heat, add the butter and a squeeze of lemon, then add the spinach. Once the leaves are wilted, remove everything from the pan, season with salt, and serve with your mayo.

30 mins

4 serving

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