Warm Scampi with Bottarga and Borlotti Salad

1. 1

   In a 12 to 14-inch saute pan, heat oil until smoking.

2. 2

   Add ginger and scampi and toss to coat.

3. 3

   Cook 6 to 7 minutes, until golden brown yet still very tender and add the white wine.

4. 4

   Meanwhile, place borlotti in a mixing bowl and add lemon juice, remaining oil, chili flakes and radicchio.

5. 5

   Season with salt and pepper and toss to mix well.

6. 6

   Arrange on four plates.

7. 7

   Place 3 warm scampi on each plate and sprinkle with shaved bottarga.

8. 8

   Sprinkle wit lemon zest and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.