Ingredients for 2 people:
One bunch of green asparagus, one lemon, 15 scampi, 5 scallops, 10 cherry tomatoes, a pinch of chili flakes, two cloves of garlic, 1 tsp of ghee, 2 tbs of butter, salt, pepper and olive oil.
Cut off the ends of the asparagus, place them in an ovenproof dish, add the tomatoes cut in half and drizzle with olive oil. Add salt and pepper. Bake at 150°C for 20-30 minutes. Fry the shells cut in half widthwise in the ghee for a few minutes. Set aside. Rince the scampi under hot water to defrost them. Fry them in the same pan. Set aside. Add the butter, chili, lemon juice and chopped garlic to the pan and cook over very low heat for a few minutes. Place the scampi and scallops on the asparagus and cover with the lemon garlic butter.
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