Scampi crudo with orange, pistachio and mint

Name: Scampi crudo with orange, pistachio and mint
Cook time: 30 min
Yield: 8
Cuisine: Italian
Ingredients: 800g good-quality scampi; sea salt and freshly ground pepper; extra virgin olive oil, to drizzle; 1 orange, segmented; 50g shelled unsalted pistachios, roughly chopped; 8 small mint leaves, torn if large

Neil Perry

June 27, 2016

Scampi crudo with orange, pistachio and mint.William Meppem

easyTime:< 30 minsServes:8

Here's a fresh, colourful, minimal-fuss idea to get a summer feast or Christmas lunch started. You can replace the scampi with sashimi-grade fish such as hiramasa kingfish or, if your prefer your seafood cooked, use some split prawns, freshly grilled on the barbecue.

Ingredients

800g good-quality scampi
sea salt and freshly ground pepper
extra virgin olive oil, to drizzle
1 orange, segmented
50g shelled unsalted pistachios, roughly chopped
8 small mint leaves, torn if large

Method

Remove the tail meat from the scampi and discard the shells. De-vein. Cut in half lengthways and arrange on a platter.
Season well, drizzle with oil, then scatter with orange segments, nuts and mint. Serve immediately.
Photography by William Meppem. Styling by Nick Banbury. Food preparation by Dominic Smith