Scampi with burrata and ’nduja

AT A GLANCE

  • Serves 4 people

  • 2 tbsp olive oil
  • 200 gm ’nduja, skin removed (see note)
  • 4 scampi (about 40gm each)
  • 4 buffalo burrata (about 150 gm each), drained, at room temperature (see note)
01   Preheat a char-grill over high heat. Heat half the oil in a frying pan over medium-high heat, add ’nduja and stir occasionally until fragrant and slightly darkened (3-5 minutes), set aside and keep warm.
02   Meanwhile, brush scampi with remaining oil and grill, cut-side down, turning once, until golden and just cooked through (2-3 minutes each side). Season to taste, scatter with ’nduja and serve with buffalo burrata.
Note ’Nduja is a spreadable salami available from select butchers and delicatessens. Burrata, meaning “buttery”, is a fresh Italian cheese available from select delicatessens. If unavailable, substitute buffalo mozzarella.

This recipe is from the May 2010 issue of Australian Gourmet Traveller.
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