Scampi Mare Nostrum - la Scala

This Italian-style scampi from the La Scala tradition is all about the marinade. Olive oil, white wine, fresh lemon juice, and fish stock create a bright, briny bath for 24 large butterflied prawns. Fresh basil and oregano with chopped shallots round it out with an herby, aromatic punch.

Splitting the prawns butterfly-style and laying them flat in the dish gives you maximum surface area for two things: soaking up that marinade during the hour-long soak, and browning evenly under the broiler. A curled-up shrimp won’t absorb or brown the same way.

The one-hour marinade is important but don’t go longer. The acid from the lemon juice and wine will start to “cook” the prawns like a ceviche if you leave them too long, turning the texture mushy before they ever hit the heat.

Shake off the excess marinade before broiling. Too much liquid under the broiler steams the prawns instead of browning them. You want direct, dry heat hitting the surface so they turn golden and slightly charred at the edges. Ten minutes is the max. Overcooked prawns turn rubbery fast.

Pro Tips

• Pat the prawns dry after shaking off marinade for the best browning
• Position the oven rack about 4 inches from the broiler element
• Watch closely after the 7-minute mark. The difference between golden and burnt is about 90 seconds under a broiler
• Save leftover marinade, bring it to a boil, and spoon it over the finished prawns as a sauce

Variations

• Garlic butter scampi: Add 4 minced garlic cloves and 2 tablespoons melted butter to the marinade for a richer, more classic American scampi flavor
• Grilled version: Thread the butterflied prawns on skewers and grill over high heat for 2-3 minutes per side instead of broiling