Scampi with Oyster Mayo
- 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