Scampi with Oyster Mayo
Scampi with Oyster Mayo

Ingredients

Method

  • For the Mayo
  • 6 oysters
  • 300ml veg oil
  • 1 sprig of parsley
  • Squeeze of lemon juice
  • For the Scampi
  • 12 large peeled scampi
  • Veg oil for frying
  • 1 lemon, juice only
  • 100g butter
  • 250g baby spinach
  • Pinch of salt
  • 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
This recipe pairs perfectly with the Landron Chartier Muscadet Melon De Bourgogne 2019 from Pays Nantais, France.

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