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Seared Scampi with Wasabi Salad, Celery leaf and Lime Chilli dressing recipe image

Seared Scampi with Wasabi Salad, Celery leaf and Lime Chilli dressing

  • Prep time25 minutes
  • Serves4 as an entrée or sharing dish

Ingredients:

  • 50 ml grape seed oil
  • 2 tablespoons capers, drained
  • 1 head of celery, inner leaves only
  • 1 x 100g packet We Wash n’ Toss Wasabi Salad leaves
  • 1 baby fennel
  • 12 scampi, halved and cleaned

Dressing:

  • ½ large red chilli, seeds removed, finely diced
  • ½ lime, zest plus juice
  • 80ml extra virgin olive oil

Method:

  1. Heat most of the grape seed oil in a small saucepan, add capers and fry until crisp. Remove and place onto paper towel to drain.
  2. Bring together chilli, lime and olive oil in a bowl, stir to emulsify and set aside for dressing.
  3. Wash and pick the inner leaves of the celery heart and combine with We Wash n’ Toss Wasabi leaf.
  4. Pick the fennel fronds and place into chilled water. Finely shave the fennel and set aside.
  5. Heat a large non-stick frying pan over medium heat. Add the remaining grape seed oil, season scampi and pan fry flesh side down for 2–3 minutes. Turn and cook for a further minute or until cooked. Remove from pan.
  6. Place scampi onto a clean board or platter. Lightly cover with wasabi leaf, celery leaf, shaved fennel, fennel fronds and fried capers. Drizzle with lime chilli dressing and serve.