Scampi with onion and brandy aromas

Scampi with onion and brandy aromas


- Scampi (24 pcs.)

- Brandy (80 ml)

- Salt

- Ground white pepper

- Chives (8 sprigs)

- Confit onion


In the oil used to cook the onion, sauté the scampi over a high heat until they're golden brown, do it in batches if necessary, and when they take on colour add the brandy for some flavour and aroma. Add the onion to the scampi and cook for 1 minute, then plate up and serve with the chives.

Ingredients - Onion confit

- Onion (800 g)

- Olive oil (250 ml)

- Garlic (4 cloves)

- Bay leaf (2 leaves)

- White wine (150 ml)

Method - Confit onion

Chop the onion and add it to a pan along with the oil. As you use a lot of it, you can use it again for other recipes. It's a very useful perfumed oil.

Cover the pan and cook over a very low heat for 1 hour, add the sliced garlic and cook for a further 20 minutes, drain the excess oil, add the bay leaf and white wine, then cook until the wine evaporates.