Spicy fried scampi on lamb's lettuce with orange vinaigrette

Ingredients for 2 servings:

• 10 scampi, fresh or frozen – headless and gutted
• 1 tbsp oil (garlic oil)
• 50 ml orange juice, fresh
• 25 g butter, cold
• Sea salt
• Pepper, freshly ground
• 1 tbsp parsley, chopped
• 130 g lamb’s lettuce
• 2 tomatoes
• 1 orange(s)
• 3 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tsp, levelled honey
• salt and pepper
• 2 slice(s) lemon(s), for garnish

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

Thaw the scampi if necessary, wash them, and pat them dry. Remove most of the skin from the scampi (up to the tail end). Trim and wash the lamb’s lettuce very well, spin it dry in a salad spinner if necessary, and divide it between two deep plates. Halve the tomatoes, scoop out the flesh, and cut into very small cubes. Finely chop the parsley. For the vinaigrette, squeeze the orange. Mix the juice with the vinegar, honey, salt, and pepper. Slowly stir in the olive oil and season to taste. Heat a non-stick pan, add the garlic oil, and fry the scampi for about 3 minutes at high heat. Deglaze with the fresh orange juice, add the cold butter, and simmer until creamy. The entire preparation time should take no longer than 5 minutes, otherwise the scampi will become dry. Season with sea salt and fresh pepper and sprinkle with the parsley. Arrange the diced tomatoes on the lamb’s lettuce and drizzle with the prepared vinaigrette. Place the scampi on the salad and pour over the orange sauce. Garnish with the lemon slices and serve immediately. I serve it with garlic baguette. Tip: If you want it a bit spicier, you can add a chili pepper to taste. If you’re familiar with shellfish, you should cut the scampi into “butterfly” shapes before cooking. This creates a nice shape when roasting.