Scampi with fennel and orange salad

Olive Oil Variety

Picual

Flavour

Fruity, tomato leaf, very well balanced, smooth, savoury palate.

Compliments

Fish, chicken, meats, cheese, vegetables, salads

Ingredients

• 20 Scampi (or prawns)
• 1 Lemon
• Salt
• Pepper
• 2 Garlic Cloves
• 2 Fennel Bulbs
• 2 Navel Oranges
• Basil
• 2 tbls Robert Oatley Picual Olive Oil

Method

Shell scampi or prawns. Toss in olive oil, garlic, lemon juice and orange rind.

Lightly pan fry and season with salt and pepper.

Slice oranges and fennel and toss in olive oil.

Sprinkle with finely chopped basil and drizzle even more olive oil on top.

Serve salad with scampi placed on top.