Preparation:
In a 12- to 14-inch sauté pan, heat 4 tablespoons oil until smoking. Add ginger and scampi and toss to coat. Cook 6 to 7 minutes, until golden-brown yet still very tender and add the white wine.
Meanwhile, place borlotti in a mixing bowl and add lemon juice, remaining oil, chili flakes and radicchio. Season with salt and pepper and toss to mix well. Arrange on four plates. Place 3 warm scampi on each plate and sprinkle with shaved bottarga. Sprinkle with lemon zest and serve.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-1D13) |
